Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.27)
| 1 serving | burnt brandy — Made according to the preceding recipe. | base |
| 2 slice | Dried peach — dried peaches | other |
- Place two or three slices of dried peach in a hot-water glass.
- Pour the burnt brandy over them, grate nutmeg on top, and serve.
Garnish: Grated nutmeg
This is a particularly useful plain-service medicinal checkpoint because the fruit addition is functional as much as flavorful.
The service depends on building from the preceding burnt brandy rather than mixing from scratch.