1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

COLUMBIA SKIN.

79

203. G-in and Pine.

(Use ^no-glasa.)

Split a piece of tlie beart of a green pine log into fine splints, about tbe size of a cedar lead-penoil, take 2 oimcea of tlie eame and put into a quart decanter, and fill the de- eanter witb gin. Let thô pine soak for two bours, and tbe gin will b© ready to serve.

203. G-in and Tansy,

(Ubs irli]&-glas&)

Fill a quart decantei -J- full of tansj, and pour in gin to fin up tbe balance ^ tansy to | gin. Serve to customera in a >vine-glass.

204. G-in and "Woimwood.

(Use amall bar glaas.)

Put three or four sprigs of wormwood into a quart de« canter, and fill up witb gin. Tbe above tbree drinks are not mucb used except in email country villages.

205. Scotch "Whiskey Skin.

(Use smoU bar glass.) 1 wîne-glass of Scotch whiskey. 1 piece of lemon peel. Fill tbe tumbler one-balf fuU witb boOing water.

206. Columbia SMn.

(dae small bar glosa.)

Tbis is a Boston driiik, and is made tbe same as a whiskey skin.