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21-BRANDY PUNCH. L. D
Fill a half-pint tumbler with chipped ice; put
in
a,
t eas poonfu l of powdered s uga r; squ eeze
half a lemon in ; add a
wine-gla~sful
of
brand~-;
shake 11·ell , p lace
a
sli ce of lemon on the top ,
and serve 11·ith stra'L .
22-BllANDY SCAFFA.
.S.
D.
Take a lung t hin liq11 e11r g lass; put iu half
a
lirp1e ur-g lassful
of
bra11d.r a11d
half
of mara–
~ehin o ;
udd
two da shes
of
A11gust11ra. bitters
Ull
iup.
23- JJlL\NDY ,'OUR. S. D.
i::la 111e as No. 69, subst ituting brn11dy fur giu.
24-BRANDY SKIN. S. D.
Fi ll tumb le r with chipped ice; put in a te-a–
spoonful ol' powdered sugar ;
squee~,c
in h a lf a
lemon; add a teaspoonful of stni11·berry syrup
and ha.If a 11·ineg lrt ssful of brandy ; t he 11
pare
half a lemon (sa me as n11 apple) nncl put in wine
glass; shak e well and strain off.
25-BHAi\DY SLLNG . L. D.
Sa rne as :\u. 67, s ubstit11ti11g bra 11c1.v for gi11.
26-BRANDY Si\L\ SH. L. D .
Tl1is beverage is a jule p on n small scale. Use
a hnlf-pi11t t 11111hl (• r, whid1 fil l 11·ith chipped
iee ; pn t i11 a
tab l e~ poonfnl
of p o11·dcrc<l suga1· ,
and half a tablespoonful ol' water ; add lt a l!' n
wine-glassfn l of brandy, and a liqu e11r-g lassful
of nun ;
the
sprigs
t>f
mint. same as in ·Mint
Julep ; place a piece of orange peel on top , a ncl
ur na 111c11t with fruit i11 scaso11 .
I