Brandy Pony

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.47)

1. Set an empty whisky glass and another glass containing ice water before the customer.
2. Fill a pony glass with brandy, pour it into the empty glass, and serve.

This is a useful plain-service checkpoint because Sheridan preserves measured pony service with its companion water glass.

The side ice-water service is part of the full presentation, not an incidental extra.

The Complete Buffet Guide by V. B. Lewis (1903, p.48) — V. B. Lewis 1903

1. Set before the customer a whisky glass and another containing ice water.
2. Fill a pony-glass with the best brandy and pour it into the empty glass and serve.

Nose

The spirit is presented plain, with the ice water functioning as side service rather than dilution.

Palate

This repetition is actually useful evidence that tiny paired-glass service was a stable bar convention, not a one-off oddity.

Finish

The finish is clean and brandy-led.

Summary

A repeated plain-spirit pony service that reinforces the stability of the form.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.11)

1. Pour a pony of brandy into a pony glass and serve.