1912 Hoffman House Bartender's Guide by Charley Mahoney

Gin and Tansy.

Use whiskey 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-water 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.

two lumps loaf sugar, dissolved in a

One

or little hot water. One wine-glass Jamaica rum. One piece sweet butter as nut. Dissolve the sugar

large

chest

half

as

a

in 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. 201 a