1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The C01nplete Buffet Guide, or

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r wine-glass whisky. A dash of Jamaica rum. Stir well with spoon; arrange the mint with stems downward. Dress with pineapple, oranges, and berries, tastily; some omit the fruit. Serve with a straw. This drink is also made exactly as Mint Julep, omitting all fruits and berries. Cover the bottom of the glass with a little gin Drop in 2 teaspoonfuls of Ne.w Orleans molasses, then place the bottle of gin to the customer, allowing him to help himself. After dropping in the molasses, put a small bar spoon in the glass. Hot water must be used to clean the glass after– wards. GIN AND PINE. (Use a small bar glass.) Take some slivers of 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 as dis– pensing gin and tansy. GIN AND TANSY. (Use whisky glass.) This is an old-foshi oned but excellent tonic, and is GIN AND MOLASSES. (Use whisky glass.)