1902 Fancy Drinks by the Bishop and Babcock Company

BRANDY COCKTAIL SMALL BAR GLASS—Half fill with cracked ice,two dabheseach gum,bitters,absinthe,curacoa and Maraschino, one wineglass brandy. Stir well and serve in cocktail glass. BRANDY CRUSTA. LARGE BAR GLi^SS.—Half fill with cracked ice, three dashes gum, two dashes each bitters. Maraschino and lemon juice,one wineglass brandy. Peel the rind from a large It mon about the size of a wineglass and fit it into inside ofglass completely covering it. Run a piece of lemon around edge and dip glass into powdered sugar. Mix well and strain into this glass, dress with fruit and serve. BRANDY DAISY. LARGE BAR GLASS.—Four dashes gum,two da:-hes orange cordial, juice of half lemon, wine- gla.'^s brandy. Fill glass with ice, stir well, strain into small bar gla?s, fill with seltzer or apollinaris and serve. BRANDY FIZZ. LARGE BAR GLASS.— teaspoon fine sugar, juice of a lemon,one wineglass brandy,two dashes white of egg, Yz glass fine ice. Shake well, strain into fizz glass, fill with seltzer and drink at once.