Photo: Gregor Moser
Ingredients
- 1 wineglass of peach brandy
- two qts
Directions
1
_This is the recipe used by “The State-in-Schuylkill” Club House, and given to Mrs. Thomas J. Barger by Mr. Rodman Wister, Philadelphia, Pa., who contributed it to this book._
2
Two qts. of rum, 1 qt. of brandy, 1 qt. of lemon juice, 1 lb. of sugar, 1 wineglass of peach brandy. Water to taste. Put in a bowl with a lump of ice. Stir frequently and do not use for an hour.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg