1900 Harry Johnsons Bartenders Manual (Mixellany)

— 182 — BRANDY FIX. (Use a large bar glass.)

\ tablespoonful of sugar; 2 or 3 dashes of lemon or lime juice; \ pony glass of pineapple syrup; 1 or 2 dashes of chartreuse (green), dissolved well with a little water or selters;

Fill up the glass with shaved ice; 1 wine glass of brandy (Martell).

Stir up with a spoon, and ornament the top in a tasteful manner (with grapes and berries, in season), and serve with a straw.

CLARET PUNCH. (Use a large bar glass.)

3/4 tablespoonful of sugar; 1 squirt of selters; Fill with ice; \ dash of lemon juice, provided the claret wine is not too sour; Fill the glass with claret wine, stir up well with a spoon; ornament with oranges, berries, pineapple, etc., in season, and serve. This is a very popular summer drink, and is very cooling in hot weather. FANCY BRANDY SMASH. (Use a large bar glass.) \ tablespoonful of sugar; \ wine glass of water or selters; 3 or 4 sprigs of fresh mint; dissolve well; \ glass of shaved ice; 1 wine glass of brandy (Martell); Stir up well with a spoon, strain it into a fancy bar glass, and ornament it with a little fruit in season, and serve. (See illustration, plate No. 9.)