16 / 100
21-BRANDY PUNCH. L.D.
Fill a half-pi nt tumbler with chipped ice; put
in a t easpoonful of powdered sugar ; squeeze half
a lemon in ; add a wine-glassfu l of bra ndy ; shake
well, place a slice of lemon on the t op, and ser.·e
with straws.
22-BRANDY SCAFFA. S. D.
Take a long thin liqueur glass; put in half a
liqueur-glassful of brandy a nd a half of ma raschino ;
add two dashes of Angostura hitters on lop.
23-BRANDY SOUR. S. D.
Same as No.
69,
substituting bra ndy for gin.
24-BRANDY SKIN. S. D.
Fill tumbler with chipped ice; put in a teaspoon–
ful of powdered sugar ; squeeze in half a lemon ;
add a teaspoonful of strawberry syrup a nd half a
wine-glassful of bra ndy ; tl1cn pare half a lemon
(same as an apple) and pu l in wi nc glass ; shake
well and strain off.
25-BRANDY SLING. L. D .
Same as No. 67, substituting bra ndy for gin.
26-BRANDY SMASH . L. D .
This beverage is a julep on a !.mall scale. Use
a half-pint tumbler, which fill with chipped ice ;
put in a teaspoonful of powdered suga r. a nd half a
tablespoonful of water ; add half a wine-glassful of
brandy, aud a liqueur-glassfu l of" Liquid ? unshinc"
rum; u>e sprigs of mint, same as in Mint Julep;
place
~
piece of ora nge-peel on top, a nd ornament
with
fruit
in
season.
;