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WEHl\I AN BROS.' BARTENDE RS' GUIDE .
11
BRANDY1 AND GI NGER ALE. (Usealargeaoda-waterglas
1. )
One wine-gla s of brandy,
•rwo or three small lumps of ice.
Fill up th" glass wita ginger a le.
BRANDY AND GUM. (Use a large whiskey glaH.)
One or t wo
da~hes
of gum syrup,
One or t wo lumps of ice.
Place a SP•>on in t he glass, and band with a bottle of
bra ndy to the cust•,mer. -
BRANDY; PONY. (Use a pony glass.)
Set before the customer a small bar glass, and anothe1· con–
taining Ice water. Fill a pouy gll•SS with best brandy, and
pour
it
Into the empty glass.
BRANDY SCAFFA. , (Use a
~herry
glass.)
t
One-quarter sh erry gl!Lss of r"spberry s up,
One-quarter sherry glass of maraschinc
One-qua r ter sherry glass of cha r t·reuse (green).
'l'op it off with brand y a nd ser ve.
This drink must be proper ly prepared
to
prevent the dif–
ferent colors from running into each other. They must a.p.
pear separate.
BRANDY
ST~AIGHT.
(Uae a whiskey glass.)
Put a piece of Ice in th e glass,
~et
the bottle on the bar, and
a llow you1· custome1·
to
help himself. The same for gin or
whiskey straight.
\
0
COBBLER- California Sherry. (Use a large bar glass.)
One-h a.If table-spoon of•sugar,
One pony of pineapple syrup,
One a nd one-h a.If wme-glass of California sherry,
F ill glass with fine ice.
Stir well; dress with f ruits, and gently pour a. little porton
t op. Serve with a. straw.