1912 The Buffet Blue Book bu John H Considine

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25. BRANDY AND SODA.

Large punch glass; 1 or 2 pieces of clear Ice, 1 wine glass of brandy, 1 bottle plain soda. Stir well and serve. Imported Club Soda is the best to use. 26. BRANDY BURNED WITH PEACH. Use small bar glass; 1 wine glass of brandy, 1h tablespoon sugar, burn brandy and sugar together in a saucer, place 2 or 3 slices dried peach in a hot stem glass, pour the burned liquid over it, grate a little nutmeg over it and serve. ·

27. BRANDY COCKTAIL.

Mixing glass 2-3 full fine ice, 3 dashes of plain syrup, 1 or 2 dashes Abbott's Bitters, 1 or 2 dashes orange bitters, 1 wine glass brandy, 1 piece of lemon peel. Stir well and strain into a cocktail glass and serve.

28. BRANDY CRUSTA.

Mixing ~lass 2-3 full of fine ice; 2 dashes Abbott's Bitters, 3 dashes syrup, 1 dash or– ange bitters, 1 wine glass brandy, 3 dashes lemon juice. Stir thoroughly, peel the rind from a lemon all in one piece; fit it into the wine glass, covering the entire inside; rub a slice of lemon around the top of glass; dip it into pulverized sugar; strain the mixture into this prepared (tall) glass and serve.

29. BRANDY CHAMPERELLE.

Use a wine glass; glass yellow chartreuse, 11'. glass anisette, ~i glass brandy, 2 or 3 drops Abbott's Bit– ters. Do not allow cc lors to mix. %, glass curacoa,

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