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POL.ICE GAZETTE
Brandy and Gum.
Whiskey GlaBS.
One or two das hes gum s yrup.
One or two lumps Ice
Place a s poon in t he g lass, and h a nd with a boWe of
brandy to the customer.
Improved Brandy Cocktail.
Use ordinary bm·
gla8.~.
Take two das hes Bokor's (or AngosLura) bitters .
Three das hes g um syrup.
'f wo das hes Maraschino.
One das h abs inthe.
One small piece or tho yellow r ind of
a
lemon,
twisted to express
t h o
o il.
One s mnll wine-glass o f b ra ndy .
tr
Fill
glass one-third full o f s haved ice, s halw well , o.nd
5
1
ain into
a
fancy cockto.ll glass, put the lemo11 peel
i11
the
g ass and serve.
kThe flavor is Improved by moisteni ng tllc edge of t he
coc tall glaas with
a
piece of lemo11.
.
Brandy and Soda or Stone Wall.
A large bar glass.
One wine-g lass bra ndy.
One-half g las& wi t h fin e ice.
Tl .
Fill up with plain soda.
10
allove is a pleas ing drink for s umme r.
Brandy, burned, and Peach.
One~
Small bar glass.
0
vine-glass brandy.
ne-hulr
t
bl
B
a
espoon s ugn1·.
,,,urn bmndy and s ugar t ogether in a
dish
or saucer .
.a.wo
0 1·
th·
·
Pl
iee slices dried peach.
it,
gra~~eat~e
f1·uit
in
the glass. pour
tho
burn ed liqu id over
Th
itUc nuLmeg on Lop, o.nd serve.
9ases oet adbiove
Is a
Southern preparation,
and
often used
in
"
arrhwa.
.