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BARTENDERS' MANUAL
Brace Up.—(A larg^e bar glass.) 1 tablespoonful
of white sugar; a or :i dashes of bitters; 2 or 3
dashes of lemon juice; 1 dash of lime juice; 2 dashes
of anisette; 1 fresh egg; •)4 glass of brandy;
glass
of shaved ice. Shake this up thoroughly in a shak
er; strain it into a large glass and lill with Vichy or
Apollinaris water.
Brace Up Saratoga.—-(.A large bar glass.) 1 table
spoon of line white sugar; 2 or 3 dashes of Boker's
bitters; 3 or 4 dashes of lime juice; 2 dashes of ab
sinthe; ] fresh egg; 1 wineglass of brandy; 2 small
lumps of ice. Shake thoroughly; strain into anoth
er glass and lill with seltzer water.
Brandy Champerelle, No. 1.— (A sherry glass.)
wineglass of Curacoa (red); )4 wineglass of Char-
.treuse (yellow); Y wineglass of anisette or maras
chino; Y wineglass of brandy; 2 or 3 drops Angos
tura bitters. To be prepared with the same care
as in concocting Pousse Cafe, not allowing the dif
ferent liquors to run into one another.
Brandy Champerelle.—(A sherry glass.) % wine
glass of brandy; 'A wineglass of maraschino; %
wineglass of Angostura Isitters. Keep colors sepa
rate.
Brandy Cocktail.—(A large bar glass.) 2 or 3
dashes of guin syrup; 2 or 3 dashes of Angostura
or Boker's bitters: 1 or 2 dashes of Curacoa; 1
wineglass of brandy; ka .glass of line ice. Stir well
and strain into a cocktail glass. Twist in a piece of
lemon peel to extract the oil.
Brandy Crusta.—(A large bar glass.)
glass of
fine ice; 3 or 4 dashes of gum syrup; 1 or 2 dashes
of Angostura bitters; 1 or 2 dashes of lemon juice;
2 dashes of maraschino; 1 .wineglass of brandy.
Procure a nice, bright lemon the size of your wine
glass. Peel the rind from it all in one piece; lit it
into the glass, covering the entire inside; run a
slice- of lemon around the edge and dip the glass
in powdered sugar. Strain the mixture, after being
stirred well, into the prepared glass.- Dress with a
little fruit.
Brandy Daisy.—(A small bar glass.) 3 or dashes
of gum syrup;
the juice of a.lemon; 2 or 3 dashes
of orange cordial; 1 wineglass brandy; lill glass
half full of line ice.
Shake thoroughly, strain and
lill UP with seltzer water or Apollinaris.
Brandy Fix.—(A large bar glass.) Fill glass with
with line ice; Y2 tablespoon of sugar, dissolved in
wineglass of seltzer water; ^2 pony of pineapple
syrup; 1 wineglass of brandy. Stir with a spoon.
Dress with fruit. Serve with a straw.
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