16 / 100
16
13-BR.ANDY CRUSTA . S. D .
Same as No. 153,
~ ubsti tu till g
brnndy for
whiskey.
14-BRANDY DAISY. S .
D.
Take a half-pint t umhler lial f f11ll of chip pecl
ice; add three or fo ur dashes g um syrup, t \\·o
or three dashes curai;oa cordia l. t he jni ce of
hal f a lemon , a small wine-glass ful of brandy,
two dashes of rum ; shake well, nnd st rain into
a large cocktail glass, and
£11
np ffi t l1 n
~y phon
seltzer water.
15-BHANDY ,\ ND 0-U::\1. S.
n .
Take a 11·in e g lass; pn t in a snrn ll pi ece of ice :
add half a tea.spoonlul of g um syrup, half a
wine-glassful of brandy ; st ir we ll wit h spoon .
16-BR.A.NDY FIZZ . L . D .
Same as No. 64 , substituting b randy for g in .
17-BR.A.NDY .A.ND HONEY. S . D.
Same as No. 122, substitu t ing br a ndy for r11m.
18-BR.ANDY JULEP.
:L.
D.
The Brandy Jule p is made with t he same in–
gredients as the l\fint Jul ep , No. 97 , omitting
t he fancy a.clornme 11ts.
19-BRANDY A::\D LEl\101\. 8. D.
Same as No. 15, substitu t ing le mon syrup for
g um syrup .
•
20-BitANDY ..\ND NOYEAU. S. D.
,Same as No. 15, substituting
noyPan
for
lemo n.