1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

COLUilBIA BKHT.

79

202. Gin and Pine.

(Use wine-glass.)

Split a piece of the lieart of a green pine log into fine eplints, about the size of a 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 will bo ready to serve.

203. Gin and Tansy.

(Uao wine-glass.)

Fill a quart decantei ifull of tansy, and pour in gin to fill up the balance i tansy to gin. Serve to customers in a wine-glass.

204. Gin and 'Womi-woQd.

(Use small bar glass.)

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

205. Scotcli "Wliiskey Skin.

(Use small bar glass.) 1 wine-glass of Scotch Avhiskey. 1 piece oflemon peel. Fill the tumbler one-halffull with boiling water.

200. Coliimbia Skin.

(Csc small bar glass.)

This is a Boston drink, and is made tlio same 33 a whiskey skin.