1933 Mixer's Guide

MIXER'S GUIDE

15

BRANDY CRUSTA Fill large bar glass % full with cracked ice, three dashes gum syrup, two dashes Angostura bitters, two dashes Curacoa, one wine glass brandy, two dashes lemon juice. Before mixing prepare a cocktail glass as follows: Moisten the edge of the glass with lemon juice and dip it lightly in powdered sugar. Peel a whole lemon in 1 whole piece and fit this into the glass so as to entirely cover the inside. Stir well; strain into pre pared cocktail glass; dress with fruit and serve. BRANDY DAISY Use small bar glass.—Fill I/2 full cracked ice, one-half juice of a lemon, three dashes gum syrup, two dashes orange cordial, three dashes Curcacoa, one wine glass brandy. Shake well; strain into cocktail glass; fill up with seltzer and serve. BRANDY FLOAT Use cocktail glass.—Fill glass % full carbonated water, float a pony of brandy on top. Use a large spoon to float brandy.

BRANT COCKTAIL

One dash Angostura bitters. One-fourth jigger White Mint. Three-fourths jigger Brandy. Twist lemon peel on top, stir and serve.

BRIDAL COCKTAIL

One dash orange bitters. 40 per cent Italian Vermouth. 60 per cent Dry Gin. Use jigger. One dash Maraschino. Stir well, twist orange peel on top, serve.