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FANCY BRANDY COCKTAIL.
(Use a large bar glass.)
1 glass filled with shaved ice;
2 or 3 dashes of gum syrup;
1 or 2 dashes of bitters (Boker's genuine only);
1 or 2 dashes of curagoa or absinthe, if required;
1 glass of French brandy (Martell).
Stir well with a spoon; strain into a fancy cocktail
glass, and squirt a little champagne into it; also put
a cherry in; twist a piece of lemon peel on top, and
serve. The champagne will only be added where it
is kept on draught.
Mixed as directed, the above will make a very pleas
ant drink. It is a universal favorite in the western
part of this country.
BRANDY PUNCH.
(Use a large bar glass.)
I table-spoonful of sugar;
Afew drops of pine-apple syrup;
1 or 2 dashes of lemon juice;
1 or 2 dashes of lime juice;
1 squirt of sellers, dissolve with a spoon;
Fill up glass with finely shaved ice;
wine-glassfuls of old brandy (Martell).
Stir up well; flavor with a few drops of Jamaica
rum, and ornament with grapes, oranges, pine-apple,
and berries; then serve with a straw.
WHITE LION.
(Use a large bar glass.)
1 small table-spoonful ofsugar;
2 or 3 dashes of lime or lemon juice, dissolve well
with a little seltzer;
i pony-glass of raspberry syrup;