Brandy and Ginger Ale
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
92
2
to 3
lump
ice
broken
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
wine-glass
brandy
Ingredient: brandy
What it is: BrandyBrandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1
bottle
ginger ale
(Use a large bar glass.)
Ingredient: ginger ale
Also Known As: ginger beer What it is: AdditiveCarbonated soft drink that is flavored primarily with ginger, lemon, and sugar. It is rarely produced as an alcoholic beverage. A simple version of this recipe can be made at home today in which grated fresh ginger, sugar, a small amount of baker's yeast, and (optionally) lemon juice is bottled in a 2 liter bottle. It is sealed at room temperature to fermet for a day or two before refrigerating.
Mix well together; particular attention must be paid when pouring the ginger ale into the other mixtures, not to let the foam run over the glass, and it is proper to ask the customer whether he desires imported or domestic ale; the imported being the best to use, as it mixes better, and will give better satisfaction than the domestic.
