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MIXED DRINKS.
CIDER NECTAR.
Fill large mixitig-glass half full of fine ice,
one large spoonful sugar, one piece twisted lemon
peel, two dashes lemon juice, two dashes brandy,
five or six dashes sherry, two jiggers cider, one
jigger Apollinaris or other good water. Stir well;
fill with ice ; trim with fruits ; serve with straws.
BRANDY CHAMPERELLE.
In bell shape sherry-glass put one-fourth jig
ger Curacao, one-fourth yellow Chartreuse, one-
fourth Anisette, one-fourth brandy; pour over bar-
spoon the same as in preparing a Pousse Cafe;
ignite brandy if desired.
VANILLA PUNCH.
Fill large mixing-glass two-thirds full of fine
ice, one large spoonful sugar, juice of one-eighth
of a lemon, three dashes Curacao, one jigger
brandy, six dashes vanilla. Mix with a spoon
thoroughly ; fill with fine ice, trim with seasonable
fruits; serve with straws.