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10
WEHMAN BROS.' BARTE NDERS ' G\;IDE .
BLUE BLAZER. • (Use two si lver·plated mugs.)
One smR.11 teaspoonful of powdered white sugar dis–
solved in one wine glass of boiling wat.,r .
One wine-glass of Scot.ch whiskey.
Put the whiskey a nd the boiling water in one mug,
i~nite
the liquicl with fire, a nd while blazing mix both ingredients
by pou ring them four or five times f rom one m ug to the
other.
If
well done this will hR.ve the appearance of " con–
tinued stream of liquid
fu-e.
Serve
in
a small bar glass with
a piece of twisted lemon peel.
BRANDY, BURNED, AND PEACH. (1.Jse a small bar glass.1
One wine-glass of brandy,
One-ha lf tablespoon of suga r,
Burn brandy and suga r together in a dish or saucer.
'l'wo
o~
three slices of
dri~d
peach.
P lace the frnit in the
gla~s,
pour the burned liquid ovf)r it,
grate a little nutmeg ••n top, a nd ser ve. The above is a
8outhern preparation, and often used in cases of diarrhrea.
BRANDY AND SODA. (Use a large har glass.)
One wine-glnss of b ra n<l y,
One-ha lr glass of fin e ice,
Fill up with plain soda.
I
BRANDY
C'1AMPAREL~E,
No.
1. .
(Use a she.ry wine-glau .)
One-qn R.r ter wine-glass of curacoa (red),
One-quar ter wiue-glaFs of chnrtreuse (yellow),
One-qnarter wine-glass of anisette,
One-qnnrter wine-glass of k irschwasser or brand y,
whichever the customer dP.sires, and serve. Attention must
be paid to prevent
bh~
different liquors from running into
each other , to have them perfectly separated and 'distinct.
BRANDY CHAMPARELLE, No. 2. (Use a aherry wine-glaaa.)
One-thlrrl
wlne-gla.~s
of brandy,
OnP.·thil'rl wine-glass of mnraschlno,
_
One-t.hird wine-glass of angostlira bitters.
K eep <:olors separate.