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BRANDY FIZZ.
(Use a large bar glass.)
i tablespoonful of sugar;
3 or 4 dashes of lemon juice;
f of a glass of fine ice;
1 wine glass of brandy (Martell);
Mix well with a spoon, strain into a fizz or sour
glass, fill with vichy or setters water, and serve.
CHAMPAGNE VELVET.
(Use a large-sized goblet.)
For a large party, 1 quart bottle of champagne and
a bottle of Irish porter must be opened; for a small
party, 1 pint of champagne, 1 bottle of Irish porter;
it is the bartender's duty to inquire what brand of
wine the customer desires. Fill the glass half full
with porter, the balance with champagne (Piper Heid-
sieck); stir up with a spoon slowly, and you have what
is called champagne velvet, because it will make you
feel within a short time as fine as silk.
It is rather an expensive drink, but a good one.
BURNT BRANDY AND PEACH.
(Use a small bar glass.)
This drink is a very popular one in the Southern
States, where it is frequently used as a cure for
diarrhea.
1 wine glass of cognac (Martell);
•J tablespoonful of white sugar, burned in a saucer
or plate;
2 or 3 slices of dried peaches;
Place the dried fruit into a glass and pour the liquor
over them; grate a little nutmeg on top and serve.