17 / 100
19
27-BRANDY SWIZZLE. S. D.
Fill tumbler with fine chipped ice; pu t in half
::i
teaspoonful of powdered sugar ; add four or five
droJ?S of Baker's bitters, a dash of noyeau, a nd half
a wrne-glassful of bra ndy; then take a swizzle stick
a nd swizzle well until you obtain a froth ; after which
strain off into
a
wine glass.
28-BRANDY TWIST. S. D.
Same as No.
16o,
substitu ting brandy for whiskey.
29-BOURBON COCKTAIL. S. D.
Same as No.
12,
substituting Bourbon
wlu~key
for brandy.
30-BOURBON SOUR. S. D.
Same
as
No.
69,
substituting Bourbon for gin.
31- BOURB'ON WHISKEY SKIN. S. D.
Same as No.
24,
substituting Bourbon whiskey
for brandy.
32-CHAMPAGNE COCKTAIL. S. D.
Take a pony tumbler a nd half till it with chipped
ice ; put in three or four drops of Angostura bitters;
same of plain syrup;
fill
up the glass with cham–
pagne, a nd squeeze a small piece of lemon peel on
top.
33- CHAMPAGNE COBBLER. L. D.
Take a large soda-water glass and
fill
with chipped
ice; put in a teaspooniul
oI
sugar; squeeze hail
a lemon in ; add hail a liqueur-glassful of brandy,
ditto of
cura~oa;
fill up with chainpagne; decorate
with fruits in season ; dash the top with claret, and
serve with straws.