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

WEHMAN'S BAKTENDERS' GUIDE.

53

Gixi and Tansy.—(Use a wine glass.J Fill a quart decanter one-third full of tansy, and fill up th« balance with gin. Serve to customers In a wine giasa.

Gin Sling.—(Use asmall bar glass.)

1 small tea-spoonful of fine white sugar. 1 wine glass of water.

1 wine glass of Gin 1 small lump of ice.

Dissolve the sugar in the water, add the gin and Ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.

Hot Gin Sling.—(Use a hot water glass.)

1 piece of loaf sugar, dissolve in a little water. 1 wine glass of Holland Gin. Fill up the balance with hot water. Stir with a spoon, and grate a little nutmeg on top, and serve. Add a slice of lemon If the customer desires It. Cold Wlilskey Sling.—(Use a small bar glass.) 1 tea-spoonful of sugar. • , wine glass of water, dissolve well. 1 or 2 small lumps of ice. 1 wine glass of Whiskey. Mis well, grate a little nutmeg on top, and serve. This is an old fashioned drink generally called for by old gentlemen. Hot"Wliiskey Sling.—CUse a medium bar glass, hot.) 1 small tea-spoonful of powdered sugar. 1 wine glass of Bourbon or Rye Whiskey. Dissolve the sugar in a little hot water, add the whiskey, and fill the glass two-thirds full of boiling water. Grate a little nut meg on top, and serve. HotBrandy Sling.—("Use a medium barglass, hot.) 1 small tea-spoonful of powdered sugar. Dissolve the sugar in a little boiling water,add the brandy,and fill the glass two-thirds full of boiling water. Grate a little nut meg on top, and serve. 1 wine glass full of Brandy.

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