1900 The 20th century guide for mixing fancy drinks ..

HOW TO MIX FANCY DRINKS. BRANDY SOUR. Fill mixing glass two-thirds full fine ice.

15

teaspoonful syrup.

I

I teaspoonful pineapple syrup. I teaspoonful lemon juice.

I wine glass brandy. Stir well, strain into claret glass with fruit, dash with seltzer and serve. BRANDY STRAIGHT. Put a piece of ice in a whisky glass and hand it, with the bottle of brandy, to your customer.

BRANDY TODDY.

Put in a whisky glass.

I teaspoonful sugar dissolved in a little water. I piece of ice. Then hand the bottle of brandy out and let the customer help himself. For hot brandy toddy omit the ice and use hot w^ater. BRANDY BELL-RINGER. Fill mixing glass two-thirds full fine ice.

1 teaspoonful syrup. 2 teaspoonfuls pineapple syrup. I or 2 dashes Peychaud's bitters. I or 2 dashes orange bitters.

I wine glass brandy. }i teaspoonful lemon juice. While you are stirring this mixture put i teaspoon- ful Eagle Creme D'Apricot into a cocktail glass, then rinse it so that the abercotine will be evenly coated all over inside of cocktail glass, then strain and serve.