1891 Cocktail Botthby's American Bar-Tender

JJ.f!SCELLANEOUS DRINKS.

EGG NOG, SHERRY. 165. Substitute sherry for cognac and St. Croix rum, and follow the directions in the two preceding recipes.

GIN AND BITTERS. 166. Rinse the interior of a small bar glass with a dash of the desired bmnJ of bitters (Bonnekamp is generally used with gin), hand the customer a bottle of Holland gin, allow him to help himself and serve ice water on the side.

GIN AND GUM. 167. Place a little gum syrup in a small bar glass, hand the gin bottle and glass with a spoon to the customer, and serve ice water on the side.

GIN AND PINE. 168. Into a decanter of good Holland gin place several splinters from a piece of green pine wood. When thio; drink is ordered, place the decanter at the cus– tomer's right and hand him a small bar glass containing a small piece of ice, allowing the gentleman to help himself. Always serve ice water on the side. Whiskey and brandy are also used with pine.

GIN AND SODA. 169. Hand a long thin glass to the customer with the gin bottle at his right. After he has helped himself~ fill the glass with cold syphon soda.

GIN AND TANSY. 170. Fill a decanter with tansy leaves and cover them with good Holland gin. In a few days it will be ready to serve. When the bottle is empty refill with gin, and continue to do so until all the strength of the leases has departed. Serve plain with water on the !:iide.

GIN AND WORMWOOD. 171. Made the same as Gin and Tan;;y with wormwood substituted for tansy.