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BRANDY COCKTAIL
SMALL BAR GLASS—Half fill with cracked
ice,two dabheseach gum,bitters,absinthe,curacoa
and Maraschino, one wineglass brandy. Stir well
and serve in cocktail glass.
BRANDY CRUSTA.
LARGE BAR GLi^SS.—Half fill with cracked
ice, three dashes gum, two dashes each bitters.
Maraschino and lemon juice,one wineglass brandy.
Peel the rind from a large It mon about the size of
a wineglass and fit it into inside ofglass completely
covering it. Run a piece of lemon around edge
and dip glass into powdered sugar. Mix well and
strain into this glass, dress with fruit and serve.
BRANDY DAISY.
LARGE BAR GLASS.—Four dashes gum,two
da:-hes orange cordial, juice of half lemon, wine-
gla.'^s brandy. Fill glass with ice, stir well, strain
into small bar gla?s, fill with seltzer or apollinaris
and serve.
BRANDY FIZZ.
LARGE BAR GLASS.— teaspoon fine sugar,
juice of a lemon,one wineglass brandy,two dashes
white of egg, Yz glass fine ice. Shake well, strain
into fizz glass, fill with seltzer and drink at once.