Brandy Skin

Drinks as They Are Mixed by Paul E. Lowe (1904, p.71) — Lowe 1904

1. Add the hot water and brandy to a whiskey glass.
2. Twist a piece of lemon peel over the top and serve.

Garnish: Twisted lemon peel

Nose

Warm spirit and citrus oil rise immediately.

Palate

This matters because it extends the skin family beyond Scotch into a broader warm lemon-peel service logic.

Finish

The finish is warm, simple, and citrus-bright.

Summary

A plain warm skin translating the service pattern into brandy.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.64)

1. Rinse the glass with hot water, add the sugar, fill the glass half full of boiling water, add the brandy, stir, add the lemon peel, and serve with a spoon.

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.40)

1. Fill a whiskey glass one-quarter full with hot water and add the brandy.
2. Twist a piece of lemon peel on top and serve.

Garnish: Lemon peel

The Ideal Bartender by Tom Bullock (1917, p.25) — Bullock 1917

1. Fill a whiskey glass half full of hot water and pour in the brandy.
2. Twist lemon skin on top; if requested, add a little sugar, stir, and serve.

Garnish: Twisted lemon peel

This matters because Bullock explicitly preserves customer-choice sweetness inside the plain hot-service world.

The optional sugar note is historically important because it captures service flexibility rather than a single fixed spec.