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25.
BRANDY AND SODA.
Large punch glass; 1 or 2 pieces of clear
Ice, 1 wine glass of brandy, 1 bottle plain
soda. Stir well and serve. Imported Club
Soda is the best to use.
26.
BRANDY BURNED WITH PEACH.
Use small bar glass; 1 wine glass of
brandy,
1h
tablespoon sugar, burn brandy
and sugar together in a saucer, place 2 or
3 slices dried peach in a hot stem glass,
pour the burned liquid over it, grate a little
nutmeg over it and serve. ·
27.
BRANDY COCKTAIL.
Mixing glass 2-3 full fine ice, 3 dashes of
plain syrup, 1 or 2 dashes Abbott's Bitters,
1 or 2 dashes orange bitters, 1 wine glass
brandy, 1 piece of lemon peel. Stir well
and strain into a cocktail glass and serve.
28.
BRANDY CRUSTA.
Mixing ~lass 2-3 full of fine ice; 2 dashes
Abbott's Bitters, 3 dashes syrup, 1 dash or–
ange bitters, 1 wine glass brandy, 3 dashes
lemon juice. Stir thoroughly, peel the rind
from a lemon all in one piece; fit it into
the wine glass, covering the entire inside;
rub a slice of lemon around the top of
glass; dip it into pulverized sugar; strain
the mixture into this prepared (tall) glass
and serve.
29.
BRANDY CHAMPERELLE.
Use a wine glass;
%,
glass curacoa,
1A,
glass yellow chartreuse,
11'.
glass anisette,
~i
glass brandy, 2 or 3 drops Abbott's Bit–
ters. Do not allow cc lors to mix.
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