1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL Brace Up.—(A larg^e bar glass.) 1 tablespoonful of white sugar; a or :i dashes of bitters; 2 or 3 dashes of lemon juice; 1 dash of lime juice; 2 dashes of anisette; 1 fresh egg; •)4 glass of brandy; glass of shaved ice. Shake this up thoroughly in a shak er; strain it into a large glass and lill with Vichy or Apollinaris water. Brace Up Saratoga.—-(.A large bar glass.) 1 table spoon of line white sugar; 2 or 3 dashes of Boker's bitters; 3 or 4 dashes of lime juice; 2 dashes of ab sinthe; ] fresh egg; 1 wineglass of brandy; 2 small lumps of ice. Shake thoroughly; strain into anoth er glass and lill with seltzer water. Brandy Champerelle, No. 1.— (A sherry glass.) wineglass of Curacoa (red); )4 wineglass of Char- .treuse (yellow); Y wineglass of anisette or maras chino; Y wineglass of brandy; 2 or 3 drops Angos tura bitters. To be prepared with the same care as in concocting Pousse Cafe, not allowing the dif ferent liquors to run into one another. Brandy Champerelle.—(A sherry glass.) % wine glass of brandy; 'A wineglass of maraschino; % wineglass of Angostura Isitters. Keep colors sepa rate. Brandy Cocktail.—(A large bar glass.) 2 or 3 dashes of guin syrup; 2 or 3 dashes of Angostura or Boker's bitters: 1 or 2 dashes of Curacoa; 1 wineglass of brandy; ka .glass of line ice. Stir well and strain into a cocktail glass. Twist in a piece of lemon peel to extract the oil. glass of fine ice; 3 or 4 dashes of gum syrup; 1 or 2 dashes of Angostura bitters; 1 or 2 dashes of lemon juice; 2 dashes of maraschino; 1 .wineglass of brandy. Procure a nice, bright lemon the size of your wine glass. Peel the rind from it all in one piece; lit it into the glass, covering the entire inside; run a slice- of lemon around the edge and dip the glass in powdered sugar. Strain the mixture, after being stirred well, into the prepared glass.- Dress with a little fruit. Brandy Daisy.—(A small bar glass.) 3 or dashes of gum syrup; the juice of a.lemon; 2 or 3 dashes of orange cordial; 1 wineglass brandy; lill glass half full of line ice. Shake thoroughly, strain and lill UP with seltzer water or Apollinaris. Brandy Fix.—(A large bar glass.) Fill glass with with line ice; Y2 tablespoon of sugar, dissolved in wineglass of seltzer water; ^2 pony of pineapple syrup; 1 wineglass of brandy. Stir with a spoon. Dress with fruit. Serve with a straw. 17 Brandy Crusta.—(A large bar glass.)