1912 Recipes of American and other Iced Drinks by Charlie Paul

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27-BRANDY SWIZZLE. S. D. Fill tumbler with fine chipped ice; pu t in half ::i teaspoonful of powdered sugar ; add four or five droJ?S of Baker's bitters, a dash of noyeau, a nd half a wrne-glassful of bra ndy; then take a swizzle stick a nd swizzle well until you obtain a froth ; after which strain off into a wine glass.

28-BRANDY TWIST. S. D. Same as No. 16o, substitu ting brandy for whiskey.

29-BOURBON COCKTAIL. S. D. Same as No. 12, substituting Bourbon wlu~key for brandy.

30-BOURBON SOUR. S. D. Same as No. 69, substituting Bourbon for gin.

31- BOURB'ON WHISKEY SKIN. S. D. Same as No. 24, substituting Bourbon whiskey for brandy. 32-CHAMPAGNE COCKTAIL. S. D. Take a pony tumbler a nd half till it with chipped ice ; put in three or four drops of Angostura bitters; same of plain syrup; fill up the glass with cham– pagne, a nd squeeze a small piece of lemon peel on top. 33- CHAMPAGNE COBBLER. L. D. Take a large soda-water glass and fill with chipped ice; put in a teaspooniul oI sugar; squeeze hail a lemon in ; add hail a liqueur-glassful of brandy, ditto of cura~oa; fill up with chainpagne; decorate with fruits in season ; dash the top with claret, and serve with straws.