1933 300 Drinks and How to mix'em

20

FANCY DRINKS—

Gin and Molasses (A whiskey glass)

Cover the bottom of the glass with a little gin. Drop in 1 table-spoon of New 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 Take some fine sUvers of pine wood from the center of a green pine log, steep them in a bottle of gin to ex tract the flavor; in about two hours the gin will bo ready to serve, which is done in same manner as dis pensing gin and tansy. Gin and Tansy (A whisky glass) Tbis ^ ^ old-fashioned but excellent tonic, and Is TTnU ^ ^ a bunch of tansy in a bottle of Holland gm, which extracts t e esse ce fthe gla^a, "with a lump of io hST . customer, allowing him t elp himself from the bottle ontaining the prepara- 5 or 6 sprigs of wormwood placed in a quart bottle Of gin to extract the essence. Place before the cus tomer a smaU 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. Hari-Kari Make a whisky sour large enough tohalf fiU a brandy glass or tumbler when strained, and flU with seltzer or Vichy to suit the party. Dress with fruits in season. Gin and Wormwood (A small bar glass)