1908 The Hoffman House Bartender's Guide by Charles S Mahoney

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Gin and Tansy,

Use zvhiskey 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 a lump of ice dropped into it, before the customer, allow ing him to help himself from the bottle containing the preparation.

Hot Spiced Rum.

Use hot-zvater glass.

Two lumps loaf sugar. One-half teaspoonful mixed allspice. One wine-glass Jamaica rum. Fill glass with hot water, mix well; grate nut meg on top and serve. Butter may be added.

Hot Rum.

Use medium bar glass, hot. One or two lumps loaf sugar, dissolved in a little hot water. One wine-glass Jamaica rum. One piece sweet butter as large as half a chest nut. Dissolve the sugar in a little boiling water, add the rum and butter, fill the glass two-thirds full of boiling water, stir, grate a little nutmeg on top and serve.

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