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Set the liquid on fire, and while
blazing pour three or four times
from one mug into another; twist
lemon peel over top, also a little nut–
meg and serve.
BRANDY.
CHAMPARELLE.
Use a pousse cafe glass.
1
glass curacoa (red).
l
glass Chartreuse (yellow).
t
glass anisette.
t
glass brandy on top.
Each separate and serve.
BRANDY CRUSTA.
Rub a slice of lemon a round the
MA~dge
of a cocktail glass; dip the glass
jn
pulverized sugar; take a lemon,
0 AR'eut off the ends, peel off the whole
rind, and place it inside the glass;
then take a mixing glass half full of
cracked ice.
2
dashe~
of gum syrup.
1
dash of Angostura bitters.
2
cl.ashes of curacoa.
1
dash of lemon juice.
1
drink·of brandy.
Stir. strain into the cocktail glass,
v.-hich has been prepared, and serve.
\\THISKEY CRUSTA.
This
dr-in
k
is
made in the same
manner
as -:;.. e B:-andy Crusta, using
"his.key ia p1ace of brandy.
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