1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS.

39

GIX AND PINE. (Use a small bar glass.)

Take some fine slivers o£ pine wood from the center of a green pine log, steep them in a bottle of gin to extract the flavor; in about two hours the gin will be ready to serve, which is done in same manner m dis pensing gin and tansy.

GIN AND TANSY. (Use whisky glass.)

This is an old-fashioned but excellent tonic, and is prepared by steeping a bunch of tansy in a bottle of Holland gin, which extracts the essence. In serving, you simply set the glass, with shaved ice in it, before the customer, allowing him to help him self from the bottle containing the preparation. (Use small bar glass.) 5 or 6 sprigs of wormwood placed in a quart bottle of gin to extract the essence. Place before the custom er a small bar glass (dropping a piece of ice there in), and the bottle, allowing him to help himself. This is a very old drink, used principally in country villages. JOHN COLLINS* GIN. ' (Use large bar glass.) 2 teaspoonfuls sugar. About 5 dashes lemon juice. 1 wine-glass gin, 5 or 6 small bits of ice. 1 bottle plain soda. Mix well, remove the ice, and serve. GIN AND WORMWOOD.

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