1900 Harry Johnsons Bartenders Manual (Mixellany)

— 172 — FANCY BRANDY COCKTAIL. (Use a large bar glass.)

| glass filled with shaved ice; 2 or 3 dashes of gum syrup;

1 or 2 dashes of bitters (Boker's genuine only); 1 or 2 dashes of curagoa or absinthe, if required; 1 glass of French brandy (Martell). Stir well with a spoon; strain into a fancy cocktail glass, and squirt a little champagne into it; also put a cherry in; twist a piece of lemon peel on top, and serve. The champagne will only be added where it is kept on draught. Mixed as directed, the above will make a very pleas- ant drink. It is a universal favorite in the western part of this country. BRANDY PUNCH. (Use a large bar glass.) 3/4 table-spoonful of sugar; A few drops of pine-apple syrup;

1 or 2 dashes of lemon juice; 1 or 2 dashes of lime juice; 1 squirt of selters, dissolve with a spoon; Fill up glass with finely shaved ice; 1^ wine-glassfuls of old brandy (Martell).

Stir up well; flavor with a few drops of Jamaica rum, and ornament with grapes, oranges, pine-apple, and berries; then serve with a straw.

WHITE LION. (Use a large bar glass.)

1 small table-spoonful of sugar; 2 or 3 dashes of lime or lemon juice, dissolve well with a little seltzer; % pony-glass of raspberry syrup;