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

The Complete B-uffet Guide, or

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I wine-glass apple jack. Fill balance with hot water. Mix well, using a spoon; grate a little nutmeg on top. Serve, leaving the spoon in the glass. BRANDY TODDY. (Use smail glass.) I teaspoonful powdered sugar in a little water. 1 wine-glass brandy. 1 lump ice. Stir with a spoon. For hot brandy toddy omit the ice and use hot water. GIN TODDY. (Use whisky glass.) 1 or 2 bits of broken ice. ยท ~ teaspoonful powdered sugar. 1 wine-glass Holland gin. Stir well, and serve ; dissolve lump or granulated sugar in a little water, put spoon and ice in glass, and hand the bottle to the customer. WHISKY TODDY. (Use small bar glass.) ~ tablespoonful powdered sugar, dissolved in water. A piece of ice. 1 wine-glass whisky. Stir and serve; or dissolve the sugar in the glass with a little, a.nd set the bottle of whisky before the customer.

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