1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

sprigs of mint by planting the sprigs stems down ward in the ice around the rim of glass; dress with fruit and serve. Brandy Punch. (A large bar glass.) 1 tablespoon of sugar dis solved in a little water, Va of a small lemon; ^ glass of St. Ci-oix rum; iVz wineglass of brandy; 1 piece of pineapple; 1 or 2 slices of orange; fill glass with fine ice. Shake well. Dress with fruits and serve with a straw. Brandy Sangaree. (A small bar glass.) 2 small lumps of ice; % wineglass of water; % wineglass of brandy; 1 teaspoon of sugar. Stir well; give a dash of port wine on top. Brandy Scaflfa. (Use sherry glass.) (4 sherry glass raspberry syrup; >4 glass maraschino; glass green Char treuse. Top off with brandy and serve. This drink is made like a pousse cafe. Brcindy Shake. Fill small bar glass % full shaved ice; 1 tea- spoonful bar sugar; juice of 2 limes; 1 jigger brandy. Shake well. Strain into small fancy glass and serve. Brandy Shrub. (Use bowl to make 8 quarts.) For 40 people. 6 lbs. of loaf sugar dissolved well with a bottle of plain soda; 5 quarts of old brandy; 3 quarts of sherry; 12 lemons. Peel the rind of 5 lemons; add the juice of the other 7 lemons and mix with the brandy in the bowl; cover it close for 5 days; then add the sherry and sugar; strain through a hag and bottle.

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