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Brandy Toddy.
See Toddies.
Cafe Bruler.
Use a Claret Glass.
Moisten rim of glass and dip in powdered sugar.
Plaoe a spoon in glass to keep it from cracking.
Three-fourths Hot Coffee.
One-third Brandy.
Burn brandy and serve while burning.
Cafe Kirsoh.
Use a small mixing glass.
Fill glass half full of shaved ice.
One bar spoon sugar.
One—third each:
Brandy,
Kirschwaser,
Black coffee.
Shake well and strain into a Claret glass.
Champagne.
Cobbler.
See Cobblers.
Cocktail.
See Cocktails.
Cup.
See Cups.
Frappe.
Place bottle in a cooler or bucket, fill with cracked ice sprin
kled with rock salt; whirl bottle with hands until cold; then
serve.
Julep.
Use Goblet.
One cube sugar.
Three sprigs of fresh mint.
Two cubes of ioe.
Fill with wine.
Punch.
See Punches.
Velvet.
Use a glass pitcher.
One-half champagne.
One-half Dublin Stout.
Pour wine into pitcher first;
One pint of each will make four goblets.
End of Champagne
Use a fizz glass.
One—half Lager Beer
Cincinnati.
One-half sweet soda. (Pop)
This is a particularly palatable drink for warm weather.
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