1917 The Reminder by Jacob A. Didier (5th edition)

GIN AND CALAMUS. This is prepared by putting three or four pieces of calamus root into a bottle of Holland gin until the essence has been extracted. Serve the same as straight gin. GIN MARINE. Use old-fashioned cocktail glass. I lump of ice. I dash of lemon juice. 1 dash of Peychaud or Angos tura bitters. I slice of orange and lemon. I drink of Tom or Plymouth gin. Serve with small bar spoon in glass. GIN AND TANSY. Squeeze into a quart bottle a hand ful of fresh tansy; fill up the bottle with Holland gin; let it stand for twenty-four hours at least to extract the essence. Serve the same as straight gin.

GIN PUFF.

Use mixing glass.

I spoonful sugar. J glass fine ice.

I drink Old Tom gin. Fill balance with milk. Shake, strain, squeeze lemon peel over top and serve. 80