25 / 106
23 . Bran dy Da isy .
;. Br:i ndy ,
i
Syru p of Crc;n;uli nc , J u ice o f ha lf
a L emon .
Shake we ll , st ra in , pour into d o u b le-s ize d
cockta il
gh''i.
add
c hc·rr\·
:i nd uthcr frn il in season
and a squirl o f soda watvr .
24 .
Brandy
F ix .
P our in to a s ma ll tumb le r r teas poon ful of su gar
r
t eas poon fu l o f \\"ater to d isso lve the su gar, Ju ice
of a h a lf Lem on , } l iqueur of Ch..:rry B randy ,
.
r
liqu eur of l3ran d,· .
F i ll t he glass w i t h fme ice a nd st ir s low ly, then
add a s l ice of Le mon , a nd se r ve w it h a s traw .
25 . Bran dy F lip .
r yo lk of a 1: res h Egg ,
r
teas poonfu l Su gar or
Sy rup Com me- ,
5
.!Jrancl\· .
Shake \\·el l. ,;train in lo s ma ll w ineglass, a nd
grate a little 1111t nwg on ln p.
25. Bra ndy
H igh
ba ll
is 13ran dy a nd Socia ,
r
p iece of l,emo n P ee l squ eezed in g lass , with
a c h unk o l
lei.; .
27. B ra ndy Julep .
Sam e as :\l in t J u lep.
28.
B ra ndy P unch.
l
n
a la r ge fancy ,, 1ne glass, ha lf
fI
11 gLLss w ith
S ha 1d Ice,
r
te.1-poon ful (a,;tu r Su gar,
r
tea.spoon –
ful of P in eapple Sy ru p . juice of
±
Lemo n , a few
d rops o f Lime J u ice, a sq u irt ol Syphon. Stir
we ll, the n d ecorate with fru its in season , a nd
fl a vou r with a few drops of \{ um o n top .
~5
c
f
.
G
i1
I
J
R
l.
111
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