BRANDY-BASED DRINKS

AUNT JEMIMA
1/3 brandy
1/3 creme de cacao
1/3 Benedictine Pour ingredients carefully into a liqueur glass so that they are in separate layers. Serve after dinner.

B & B
1 part cognac 1 part Benedictine Mix, pour into liqueur glass and serve at room temperature.

BALTIMORE BRACER
1 ounce cognac 1 ounce anisette
1 egg white Shake with cracked ice.

BETSY ROSS COCKTAIL
2 dashes Angostura bitters
1 1/2 ounces brandy
1 1/2 ounces port wine
Dash of curacao. Stir well in cracked ice, strain into large cocktail glass.

BETWEEN-SHEETS
1/3 cognac
1/3 creme de cacao
1/3 cream
1 dash bitters
1 teaspoon sugar
Lemon peel
Add plenty of cracked ice. Shake well, strain and serve.

BLACKBERRY COOLER
10-ounce glass filled two-thirds with cracked ice.
1 jigger (1 1/2 ounces) blackberry brandy
1/2 ounce lemon juice Sparkling water till high tide
Lemon slice and cherry as flotsam jetsam Stir, serve with straw.

BLACKJACK
1 pony Kirsch
1 dash brandy
1 pony coffee Frappeed with fine ice.
Any of these will bring out the figure-skating-champ instincts in you.

BLANCHE
1/3 Cointreau
1/3 anisette
1/3 white curacao
Shake well with ice and strain into glass.

BLUE TRAIN COCKTAIL
Shake well together with cracked ice, 14 brandy and 1/4 lightly sweetened pineapple juice. Fill glass 1/2 full with this mixture and fill with iced champagne.

BOMBAY
1/2 brandy
1/4 sweet vermouth
1/4 dry vermouth
2 dashes curacao
1 dash Pernod
Stir well with ice and strain into glass.

BOMBER
1 jigger cognac
1/3 jigger Cointreau
1/3 jigger anisette
1/3 jigger vodka
shake well with ice and strain to large glass.

BOSOM OARESSER
1/6 curacao
1/6 brandy
1/3 madeira
1 teaspoon grenadine
1 yolk of egg

BRANDY BLAZER
2 jiggers brandy
1 small twist orange peel
1 twist lemon peel
1 lump sugar
Place sugar at the bottom of shaker and add other ingredients. Stir with a long spoon; laze for a few seconds and extinguish. Strain into glass, serve after dinner.

BRANDY GHAMPARELLE
1/4 curacao
1/4 yellow Chartreuse
1/4 anisette
1/4 brandy