1909 The Reminder by Jacob A. Didier (3rd edition)

Set the liquid on fire, and while blazing pour three or four times from one mug into another; twist lemon peel over top, also a little nut– meg and serve. BRANDY. CHAMPARELLE. Use a pousse cafe glass. 1 glass curacoa (red). l glass Chartreuse (yellow). t glass anisette. t glass brandy on top. Each separate and serve. BRANDY CRUSTA. Rub a slice of lemon a round the MA~dge of a cocktail glass; dip the glass jn pulverized sugar; take a lemon, 0 AR'eut off the ends, peel off the whole rind, and place it inside the glass; then take a mixing glass half full of cracked ice. 2 dashe~ of gum syrup. 1 dash of Angostura bitters.

2 cl.ashes of curacoa. 1 dash of lemon juice. 1 drink·of brandy.

Stir. strain into the cocktail glass, v.-hich has been prepared, and serve.

\\THISKEY CRUSTA. This dr-in k is made in the same manner as -:;.. e B:-andy Crusta, using "his.key ia p1ace of brandy. 73