Cold Brandy Toddy
Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 83
1/2 tea-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1/2 wine-glass water
Ingredient: waterWhat it is: Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
1 to 2 lump icebroken
Ingredient: iceWhat it is: Additive
The 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(Use a Whiskey glass.)
Ingredient: brandyWhat it is: Brandy
Brandy (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.
Stir up well, remove the ice, and serve. It is proper to dissolve the sugar with the water, and hand the bottle of liquor, and glass and spoon to the customer to help himself.