1887 The bar-tender's guide

GLtf AKD TA3TSY.

105

Black Stripe.

(Use small bar-glass.)

Take 1 wine-glass of Santa Cruz rum. 1 table-spoonful of molasses.

This drink can either be made in summer or winter if in the former season, mix in one table-spoonful of water and cool with shaved ice ; if in the latter, fill up the tumbler with boiling water. Grate a little nut- meg on top. Peach and Honey.

(Use small bar-glass.

Take 1 table-spoonful of honey.

1 wine-glass of peach brandy. Stir thoroughly with a spoon before serving.

G-in and Pine,

(Use wine-glass.)

Split a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil, take two ounces of the same and put into a quart decanter, and fill the decanter with gin. Let the pine soak for two hours, and the gin will be ready to serve. G-in and Tansy.

(Use wine-glass.

Fill a quart decanter one-third full of tansy, and fill up the balance with gin. Serve to customers in a wine-glass.