1884 The Modern Bartenders' Guide by O. H. Byron

GIN AND TANSY.

33

Gin and Molasses.

(A ■whisky glass.)

Cover the hottom of the glass -with a little gin. Drop in1table-spoon of New Orleans molasses, then place the bottle of gin to the customer, allowinghim to help him self. After dropping in the molasses, put a small bar spoon in the glass. Hot water must be used to clean the glass afterwards.

Gin andPine.

Take some fine shvers of pine wood from the center of a green pine log, steep them ina bottle of gin to extract the flavor ; in about two hours the gin will be ready to serve, which is done in same manner as dispensing gin and tansy.

Gin and Tansy. (A whisky glass.)

This is an old-fashioned but excellent tonic, and is pre pared by steeping a bunch of tansy in a bottle"ofHolland gin, which extracts the essence. In serving, you simply set the glass, with a lump of ice di'opped into it, before the customer, allowinghim to help himself from tbe bottle containing the preparation.