1933 Mixer's Guide

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MIXER'S GUIDE

BRANEfY SCAFFA Use sherry glass.—^Two tablespoonfuls raspberry syrup, two table- spoonfuls Maraschino, two tablespoonfuls Angostura Ijltters, two tablespoonfuls brandy. In filling glass do not allow liquors to blend.

BRANDY SHRUB

To make 1 gallon: Put the peelings of 2 lemons and the juice of 5 lemons into a punch bowl. Add 21/^ quarts of brandy; make the bowl airtight and set aside. After 6 days add IV2 quarts of sherry wine, 3 pounds of loaf sugar, which has been dissolved in 1 pint of plain soda. Strain and bottle. BURNT BRANDY Use small bar glass. Two lumps of sugar, one and one-half wine glasses of brandy. Put the sugar on a saucer. Pour the brandy over it and ignite. Let it burn for a couple of minutes, extinguish fire by covering with plate. Pour into glass and serve. BUTTERED RUM—HOT Use small bar glass. One tablespoonful of sugar dissolved in a little hot water, add 1 wine glass of Jamaica rum, one small piece of butter. Fill the glass with hot water. Stir; grate nutmeg on top, and serve.

CAFFE ROYAL FRAPPED Frappe.—One pony brandy and three ponies black coffee, mixed in a cooler, and serve while in a semifrozen condition.

CHAMPAGNE Pack ice around bottle. Should be served very cold in champagne glasses. Never put ice in the wine.