1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

66

I wine-glass apple jack. . Fill balance with hot water. Mix well, using a spoon; grate a little nutmeg on top. Serve, leaving the spoon in the glass. BRANDY TODDY. (Use smail glass.) I teaspoonful powdered sugar in a little water. 1 wine-glass brandy. 1 lump ice. Stir with a spoon. For hot brandy toddy omit the ice and use hot water. GIN TODDY. (Use whisky glass.) 1 or 2 bits of broken ice. -~ teaspoonful powdered sugar. 1 wine-glass Holland gin. St ir well, and serve; dissolve lump or granulated s ugar in a little water, put spoon and ice in glass, and hand the bottle to the customer. WHISKY TODDY. (Use small bar glass.) ;,.-; tablespoonful powdered sugar, dissolved in water. A piece of ice. 1 wine-glass whisky. Stir and serve; or dissolve the sugar in the glass with a little, and set the bottle of whisky before the custon1er.