1902 Fancy Drinks by the Bishop and Babcock Company

BRANDY FIX. SMAIylv BAR GBASS.—Dissolve tablespoon of sugar in yi glass of seltzer, yi lemon, y^ pony pineapple syrup, wineglass brandy. Fill with shaved ice, mix well, trim with fruit and serve with straws. BRANDY FLIP. LARGF BAR GLASS.—Half fill glass with fine ice, one fresh egg, yi tablespoon sugar, wineglass brandy. Shake well, strain into fancy glass, grate nutmeg on top and serve. BRANDY AND GINGER ALE. LARGE BAR GLASS.—Several lumps of ice, wineglass brandy, bottle imported ginger ale. Mix well and serve. BRANDY AND GUM. WHISKEY GLASS.—Lump of ice, two dashes gum. Place spoon in glass and set before customer with bottle brandy. BRANDY JULEP. LARGE BAR G LASS.—Dissolveone tablespoon powdered sugar iii wineglass water, press some mint stems down in sugar and water, pour in lyi wineglasses brandy, fill with cracked ice, one dash Jamaica mm,sprinkle sugaron top,trim withfmit, serve with straws.

aEVELAND.CHICAGO.ST.PAUL,NEW YORK,

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