1895 Official hand-book and guide (1895)

Brandy Fiaz.

(Use large tar glass.)

teaspoonful of powdered sugar. 5 dashes of lemon juice. Fill the glass ; > } full of ice. I wine glass of brandy. A dash of white of egg. Shake well, strain into fizz glass, fill

with

mineral water, serve quick.

Brandy and Gum.

< Use small bar glass.)

3 dashes of gum syrup. Small lump of ice. Put a spoon in the glass and sex out a bottle of brandy for the customer to fill.

Brandy Julep.

( Use large bar glass. I tablespoonful powdered sugar dissolved in 3*2 wine glass of water. 4 sprigs of mint, pressed in the sugar and w T ater. i L 2 wine glass of brandy. Fill with ice, put the sprigs of mint in with- the stems down, so as to allow the leaves to fringe the top of glass. i dash of Jamaica rum. Sprinkle the sugar on top, trim with fruit, serve with straws. Pony Brandy. (Use pony glass. ; Fill the pony glass with best brandy and serve.