1876 Bar-Tender's Guide by Jerry Thomas

COLUMBIA SKIN.

79

202. G-in and Pine.

(Uso vrine-glasa.)

Sjilit a piece of the heart of a green pine log into fine splints, about the size ofa cedar lead-pencil,take 2 ounces of the same and put into a quart decanter, and fill the de canter with gin. Let the pine soak for two hours, and the gin wiU bo ready to serve.

203. Gin and Tansy.

(Uso wlno-gloBs.)

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Fill a quart decantei full of tansy, and pour in gin to fiU up the balance ^ tansy to gin. Serve to customers in a wine-glass.

204. Gin and "Wormwood.

(Uso smnll bar glaas.)

Put three or four sprigs of wormwood into a quart de canter, and fill up with gin. The above three drinks are not much used e.xcept in small country villages.

205. Scotch Whiskey Skin.

(Uso small bar glass.) 1 ivine-glass of Scotch wdiiskey. 1 piece oflemon peel. FiU the tumbler one-halffull with boiling water.

206. Colnmhia Skin. (Uso small bar glass.)

This is a Boston drink, and is made the same as a wlfiskey skin.