1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

i6 A COMPLETE BUFFET MANUAL,OR

BRANDY AND G1NG12R ALE.

(Use a large soda-water glass.)

2 or three lumps ice. 1 wine-glass of brandy. 1 bottle Irish ginger ale. Mix well together and serve.

BRANDY AND GUM. (Use small bar glass.)

2 dashes gum syrup. 2 small lumps of ice.

Place a spoon in the glass, and hand with a bottle of brandy to the customer. Serve ice-water in sep arate glass. BRANDY AND SODA, OR "STONE WALL." (Use large soda-water glass.) 1 wine-glass brandy. glass with finely shaved ice. Fill up with bottle plain soda. The above is a pleasing drink for summer. 1 wine-glass brandy. 2 lumps white sugar. Burn brandy and sugar together in a saucer. 2 or 3 slices dried peach. Place the fruit in the glass, pour the burned liquid over it and serve. ' • The above is a Southern preparation, and often used in cases of diarrhoea.' BURNT BRANDY AND PEACH. (Small bar glass.)