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MIXER'S GUIDE
15
BRANDY CRUSTA
Fill large bar glass % full with cracked ice, three dashes gum
syrup, two dashes Angostura bitters, two dashes Curacoa, one wine
glass brandy, two dashes lemon juice.
Before mixing prepare a cocktail glass as follows: Moisten the
edge of the glass with lemon juice and dip it lightly in powdered
sugar. Peel a whole lemon in 1 whole piece and fit this into the
glass so as to entirely cover the inside. Stir well; strain into pre
pared cocktail glass; dress with fruit and serve.
BRANDY DAISY
Use small bar glass.—Fill I/2 full cracked ice, one-half juice of a
lemon, three dashes gum syrup, two dashes orange cordial, three
dashes Curcacoa, one wine glass brandy.
Shake well; strain into cocktail glass; fill up with seltzer and
serve.
BRANDY FLOAT
Use cocktail glass.—Fill glass % full carbonated water, float a pony
of brandy on top. Use a large spoon to float brandy.
BRANT COCKTAIL
One dash Angostura bitters.
One-fourth jigger White Mint.
Three-fourths jigger Brandy.
Twist lemon peel on top, stir and serve.
BRIDAL COCKTAIL
One dash orange bitters.
40 per cent Italian Vermouth.
60 per cent Dry Gin. Use jigger.
One dash Maraschino.
Stir well, twist orange peel on top, serve.