1912 The Buffet Blue Book bu John H Considine

30~ BRANDY FLOAT • .

Use champagne glass; fill l t 2-3 full of car– bonated water; use a spoon and float ·brandy on top. . . 31. BRANDY FLIP. Use large bar glass, half full of lee; 1 whole egg, 1h tablespoon sugar, 1 wine glass brandy. Shake well and strain into flip glass; : grate a little nutmeg on top, and serve. . 32. BRANDY FIX. Use large bar glass, half full pf lee; 1h teaspoonful sugar, 1 dash seltzer, 1h pony pineapple syrup, 1 wine glass brandy. Stir with spoon, fill up with lee, dress with fruits, and serve. 33. BRANDY DAISY. A large bar glass, half full of ice; 3 or 4 dashes of syrup, 3 dashes curacoa, 3 dashes lemon jut ce, 1 wine glass brandy. Shake thoroughly, strain in small thin glass, fill up with seltzer or Apollinarls, and serve. 34. BRANDY FIZZ. Use large bar glass, 2-3 full of ice; I tea– spoonful of sugar, 3 or 4 dashes of lemon juice, white of 1 egg, 1 wine glass of brandy. Shake well, strain into fizz glass, fill up with seltzer and drink while effervescing. 35. BRANDY PUNCH. Large bar glass, half full of Ice; 1 table– spoonful sugar, 1 dash raspberry syrup, 3 dashes lemon juice, 1 dash rum, 1 glass brandy. Shake well, fill up with ice, dress with fruit and serve with straws.

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