1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Complete Buffet Guide, or

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BRANDY AND GINGER 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 hanJ 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. BURNT BRANDY AND PEACH. (Small bar glass.) 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 diarrhcea.