1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

dashes of lime juice; 2 dashes of absinthe; 1 fresh egg; 1 wineglass of brandy; 2 small lumps of ice. Shake thoroughly; strain into another glass and fill with seltzer water. Brandy Champerelle, No. 1. (A sherry glass.) wineglass of Curacoa (red); wineglass of Chartreuse (yellow); % wineglass of anisette or maraschino; Vi wine glass of brandy; 2 to 3 drops Angostura bitters. To be prepared with the same care as in con cocting Pousse Cafe, not allowing the different liquors to run into one another. Brandy Champerelle, No. 2. (A sherry glass.) wineglass of brandy; wineglass of maraschino; ^ wineglass of An gostura bitters. Keep colors separate. Brandy Crusta. (A large bar glass.) % glass of fine ice; 3 to 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 wineglass. Peel the rind from it all in one piece; fit 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 4 dashes of gum syrup; Vz the juice of a lemon; 2 6r 3 dashes of orange cordial; 1 wineglass brandy; fill glass half full of fine ice. Shake thoroughly; strain and fill up with seltzer water or Apollinaris.

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