1907 Smacks and Smiles (Tenth edition) by Charles Smith

Brandy Punch.

Use a large bar glass. 1 table-spoon sugar dissolved in a little water, i of a small lemon, i wine-glass of St. Croix rum. " brandj'. 1 piece pineapple. 1 or 2 slices orange. Fill glass with fineice. Shake well. Dress witli fruits in season and serve with a straw.

Brandy Sangaree.

Use a small bar glass.

2small lumps of ice. i wine-glass water. 1 " brandy. 1 tea-spoon sugar. Stir well; give a dash of Port wine on top, and serve.

Brandy Scaffa.

Use a sherry glass.

li of raspberry syrup. H of Maraschino. Vi of Chartreuse (green). 'X of brandy. Keep different articles separate as in Crustas. 21