Classic Mixology: Cocktail & Mixed Drink Recipes

Brandy and Ginger Ale

2 to 3 lump ice

Ingredient: ice

What 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).

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1 wine-glass brandy

Ingredient: brandy

What 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.

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1 bottle ginger ale

Ingredient: ginger ale

Also Known As:  ginger beer What it is:  Additive
Carbonated 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.

(More about ginger ale)

(Use a large bar glass.)

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.