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THE ART OF MIXING THEM
dashes of lime juice; 2 dashes of absinthe; 1
fresh egg; 1 wineglass of brandy; 2 small lumps
of ice. Shake thoroughly; strain into another
glass and fill with seltzer water.
Brandy Champerelle, No. 1.
(A sherry glass.)
wineglass of Curacoa
(red); wineglass of Chartreuse (yellow); %
wineglass of anisette or maraschino; Vi wine
glass of brandy; 2 to 3 drops Angostura bitters.
To be prepared with the same care as in con
cocting Pousse Cafe, not allowing the different
liquors to run into one another.
Brandy Champerelle, No. 2.
(A sherry glass.) wineglass of brandy;
wineglass of maraschino; ^ wineglass of An
gostura bitters. Keep colors separate.
Brandy Crusta.
(A large bar glass.) % glass of fine ice; 3 to 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 wineglass.
Peel the rind from it all in one piece; fit 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 4 dashes of gum
syrup; Vz the juice of a lemon; 2 6r 3 dashes of
orange cordial; 1 wineglass brandy; fill glass
half full of fine ice. Shake thoroughly; strain
and fill up with seltzer water or Apollinaris.
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