1900 Harry Johnsons Bartenders Manual (Mixellany)

— 207 — BRANDY FIZZ. (Use a large bar glass.)

^ tablespoonful of sugar; 3 or 4 dashes of lemon juice; 3/4 of a glass of fine ice; 1 wine glass of brandy (Martell); Mix well with a spoon, strain into a fizz or sour glass, fill with vichy or selters water, and serve.

CHAMPAGNE VELVET. (Use a large-sized goblet.)

For a large party, 1 quart bottle of champagne and a bottle of Irish porter must be opened; for a small party, 1 pint of champagne, 1 bottle of Irish porter; it is the bartender's duty to inquire what brand of wine the customer desires. Fill the glass half full with porter, the balance with champagne (Piper Heid- sieck); stir up with a spoon slowly, and you have what is called champagne velvet, because it will make you feel within a short time as fine as silk. It is rather an expensive, drink, but a good one. BURNT BRANDY AND PEACH. (Use a small bar glass.) This drink is a very popular one in the Southern States, where it is frequently used as a cure for diarrhea. 1 wine glass of cognac (Martell); i| tablespoonful of white sugar, burned in a saucer or plate; 2 or 3 slices of dried peaches; Place the dried fruit into a glass and pour the liquor over them; grate a little nutmeg on top and serve.