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MIXER'S GUIDE
BRANEfY SCAFFA
Use sherry glass.—^Two tablespoonfuls raspberry syrup, two table-
spoonfuls Maraschino, two tablespoonfuls Angostura Ijltters, two
tablespoonfuls brandy. In filling glass do not allow liquors to blend.
BRANDY SHRUB
To make 1 gallon:
Put the peelings of 2 lemons and the juice of 5 lemons into a
punch bowl. Add 21/^ quarts of brandy; make the bowl airtight and
set aside. After 6 days add IV2 quarts of sherry wine, 3 pounds of
loaf sugar, which has been dissolved in 1 pint of plain soda. Strain
and bottle.
BURNT BRANDY
Use small bar glass. Two lumps of sugar, one and one-half wine
glasses of brandy.
Put the sugar on a saucer.
Pour the brandy over it and ignite.
Let it burn for a couple of minutes, extinguish fire by covering with
plate. Pour into glass and serve.
BUTTERED RUM—HOT
Use small bar glass. One tablespoonful of sugar dissolved in a
little hot water, add 1 wine glass of Jamaica rum, one small piece
of butter.
Fill the glass with hot water. Stir; grate nutmeg on top, and serve.
CAFFE ROYAL FRAPPED
Frappe.—One pony brandy and three ponies black coffee, mixed in
a cooler, and serve while in a semifrozen condition.
CHAMPAGNE
Pack ice around bottle. Should be served very cold in champagne
glasses.
Never put ice in the wine.