1932 The art of Mixing by James A Wiley

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BRANDY CRUSTAS Moisten the rim of small wineglass with a piece of lemon, dip into granulated sugar. R esult-one frost ed glass. Cut the entire peel, in one piece, from half a lemon. R esult-one spiral of peel. Insert gently but firmly into the prepared glass. Collect: 1 teaspoonful sugar syrup, 3 splashes Maraschino syrup, 3 stains Angostura bitters, juice of % of the above lemon and 1 orthodox measure of Brandy, in the trusty shaker with a wagon-load of ice. Wave to and fro, hither and yon, etc. Pour into the aforesaid glass and add fresh fruit-or don't. BRANDY DAISY To 2/ 3 Brandy put 1/3 syrup of Grenadine and the juice of half a lemon. Agitate m errily in ice. Strain, pour into cherry and one squirt you're very tired. double-size d glass, add of seltzer-two squirts if Pour into a small tumbler I teaspoonful of sugar syrup, juice of a half lemon, 1h liqueur glass of Cherry Brandy, 1 liqueur glass of Brandy. Fix the glass with finely chopped ice and stir slowly, then add a slice of lemon, choose your exit and serve. BRANDY FIX