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MODERN AMERICAN DRINKS.
a
few
drops of Angostura bitters ca refully. Be
sure to keep the different liqueurs from running
into one another.
Brandy and Gum.
A few dashes gum-syrup in a whisk ey-g la ss,
one lump ice, a small bar-spoon. Place, with a cle–
panter of brandy:, before customer, to h elp himself.
Brandy and Soda.
One lump of ice in long punchglass, one jigger
brandy, one bottle cold soda.
Brandy and Sugar.
One lump of sugar dissolved with a little wa ter
in a whiskey-glass, one lump ice, a small bar-spoon .
Place, with a decanter of brandy, before custom er.
Burned Brandy.
(GOOD IN A CASE OF DIARRHillA.)
Put two lumps of cut-loaf suga r in a di1:>b; add
one jigger good brandy, and ignite. When suffi –
ciently burnt, serve in a whiskey-glass.
Burned Brandy and Peach.
Prepare same as Burned Brandy. Place two or
three slices of dried peaches in the glass, pour the
~ burned
liquid over them, gra te a little nutmeg on
top. Serve.
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