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HOW TO MIX THEM
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tinguisb the fire by covering tbe saucer
with a pl::i.te and serve in a. bar glass.
Brandy Champerelle.
Use small wineglass.
Reel Curacoa, 1-3 wineglass.
I
Anisette, maraschino, or yellow Char-
~
treuse, 1-3 wineglass.
Brandy, 1-3 wineglass.
F
Angostura bitters, 1 light dash.
Champagne.
Serve champagne very cold in cham–
pagne glasses; but never put ice or
water in it.
Claret and Ice.
Use star champagne glass.
Ice, 3 or 4 lumps.
Clar et, to fill the glass.
Claret, Mulled.
Put into a dish.
Sugar, 3 or 4 lumps.
Lemon juice, 2 dashes.
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