69 / 96
WEHMAN BROS.' BARTENDERS'
1
GUIDE.
69 )
TODDY- Brandy. (Use a large bar glas>.J
One-ha lf teaspoonful of sugar. dissolved well i1rn 1ittle
water;
One clr two lumps of brokpn ice,
. Une wine-glass of bra ndy.
. Stir
.UP
well and serve. The proper way to serve tbi• drink,
!St'? d issolve the sugar with a li.t.Ue water, put the spoon a nd
!Ce 111 the glass•.and ha nd out the bottle of .liqnor to the cus–
tomer to h elp himself.
For Hot Bra.ndy Toddy, omit the ice and use hot water.
TODDY- Gin. (Use a large bar glass.)
8amea~
Brand)' 'roddy, substitu tiJJg Holland gin for brandy.
TODDY- Old-fashioned. (Use en old-style cocktail glass.)
One teaspoonful of s ugar, dissolved in a little seltzer :
T wo sm a ll pieces of ice,
One wine-glass of Bonrbon whiskey.
Stir gently and serv" with s poon in glass.
TODDY- Whiskey. (Use a large bar glass.)
Sa me as Bra ndy Torldy, •ubstitutiug whiskey for brandy.
VELVET- Bottled. (Use a punch-bowl.)
One bottlt> of m oselle,
One-ha lf pint of she1T)'.
'l'wo tablespoonful8 of sugar,
One lemon, '
I
One sprig of verbena .
P eel the lemon very thin, u sing only
sufficien~
of th<:>
peEI~
to
produce the G.esired flavor ; add the other 111gred1ents .
strain and ice. .
VELVET- Champagne. tUse a large·sixed goblet.)
For this drink a bottle of clrnmpag1a: a nd a bottle of porter
must be opened. Fill tbP
gla~•
olle-ln! lf full w ith por.ter, t.he
ba.la.nce with cha.n1pagne.
St ir
u p
with
a spoon
slo\\ lY~
aud
ygu have what is c.dl ed Chuwpaiont> VtilV<'t. '