1900 Harry Johnsons Bartenders Manual (Mixellany)

994 GIN AND TANSY. (Use a whiskey glass.)

In preparing this drink, take a small bunch of tansy, and put it into an empty bottle or decanter; then fill it up with good old Holland gin, and let it draw suf- ficiently to get all the essence of the tansy into the gin. In serving this drink, hand out the glass and the bottle, with the gin and tansy mixture. If the mix- ture is too strong for the customer's taste, let him add a little more plain gin to it. JAMAICA RUM SOUR. (Use a large bar glass.) •| tablespoonful of sugar; 2 or 3 dashes of lemon juice; 1 squirt of syphon selters, dissolve well with a spoon; | glass of finely shaved ice; 1 wine glass of Jamaica rum; Stir well with a spoon, strain it into a sour glass, ornament with fruit, and serve. PORT WINE FLIP. (Use a large bar glass.) 1 fresh egg; \ tablespoonful of sugar; f glass of shaved ice; 1 wine glass of port wine; Shake well with a shaker, strain into a wine glass, grate a little nutmeg on top, and serve. HOT ARRAC PUNCH. (Use a hot water glass.) 1 or 2 pieces of lump sugar, dissolved in water; 3 or 4 drops of lemon juice; f wine glass of arrac (Batavia); Fill the glass with hot water, stir well with a spoon, grate a little nutmeg on top, and serve.