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The Complete Buffet Guide, or
I
wine-glass apple jack. .
Fill balance with hot water.
Mix well, using a spoon; grate a little nutmeg
on
top. Serve, leaving the spoon in the glass.
BRANDY TODDY.
(Use smail glass.)
I
teaspoonful powdered sugar in a little water.
1
wine-glass brandy.
1
lump ice.
Stir with a spoon.
For hot brandy toddy omit the ice and use hot
water.
GIN TODDY.
(Use whisky glass.)
1
or
2
bits of broken ice.
-~
teaspoonful powdered sugar.
1
wine-glass Holland gin.
St ir well, and serve; dissolve lump or granulated
s ugar in a little water, put spoon and ice in glass,
and hand the bottle to the customer.
WHISKY TODDY.
(Use small bar glass.)
;,.-; tablespoonful powdered sugar, dissolved in
water.
A piece of ice.
1
wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass
with a little, and set the bottle of whisky before the
custon1er.