1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

1

MISCELLANEOUS DRINKS.

150.

BRECK AND BRACE. A'49ers beverage.

Fill a small bar glass with water and throw it out again, then fill the glass with bar sugar and throw that out, leaving the glass apparently frosted inside, pour in ajigger of cognac and fill the glass with cold champagne. Thensmile.

151. CARDINAL FOR A PARTY. Dissolve six tablespoonfuls of sugar in the juice of ten lemons and one bottle of plain soda. Add a jigger of yellow Chartreuse and pour in a large bottleof Burgundyand a pint of Sauterne. Mixthoroughly,place a large piece ofice in the bowl,decorate with slices oforange and pineapple and a few sprigs of mint,and serve in thin glassware.

152.

CHAMPAGNE CUP. See Claret and Champagne Cup {Reavpz No. 156).

153. CHAMPERELLE. Another name for Pousse Caf6. See Brandy Champerelle(Secipe No. l^T), and Pousse Caf6(Recipe No.189).

154. CHASER. A small glass of malt liquor served on the side with any spirituous liquor is called a Chaser.

155. CIDER NECTAR. Fill a punch glass with fine ice and set it in front of the customer. Then take a large mixing-glass and put in it a dessertspoonful of sugar, the juice of two limes, a dash of whiskey or brandy and some cider. Stir until sugar is dissolved and then pour over the fineice in the punch glass, decorate with fruits in season and serve with straws.