1891 Wehman’s Bartender’s Guide by Henry J. Wehman

52

WEHMAN'S BAETENDERS' GUIDE.

Santa CruzFiz.—(Use a medium bar glass.) 1 tea-spoontul of fine white sugar. 3dashes of Lemon Juice. 1 smali lump of ice. 1 wine glass of Santa Cruz Rum. Fill up the glass witn Seltzer water from a syphon, or with Apollinai'is water, stir thoroughly, and serve.

Whiskey Fiz.—(Use a large bar glass.)

%,table-spoonful of sugar. 2 or 3 dashes of Lemon Juice, dissolve with a squirt of Seltzer water. Pill the glass with ice. 1 wine glass of Whiskey. Stir up well, strain into a good sized fiz glass; fill the balance up with Seltzer or Vichy water, and serve. This drink must be drank as soon as mixed,in order not to lose Its flavor. Gin and Molasses.—(Use a wHslcey glass.) Cover the bottom of the glass with a little gin. Drop in 1 table-spoon of New Orleans molasses, then place the bottle of gin to the customer, allowing him to help himself. After dropping in the molasses, put a smali bar spoon in the glass. Hot water must be used to clean the glass afterwards.

Gin and Calamus.—(Use a whiskey gla.ss.)

Steep 2 or 3 pieces calamus root, cut in small bits in a bottle of gin until the essence is extracted. To serve, you simply hand out the glass together with the bottle, allowing the customer to help himself.

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