1934 Harry Johnson's new and improved Bartenders' Manual

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GIN AND TANSY. (Use a whiskey glass.)

In preparing thisdrink, take a small bunch oftansy, and put it into an empty bottle oi decanter; then fill it up with good old Holland gin, and let it draw suf ficiently to get all the essence of the tansy into the gin. In serving this drink, hand out the glass and the hottle, with the gin and tansy mixture. If the mix ture is too strong for the customer's taste, let him add a little more plain gin to it. ^ tablespoonful of sugar; 2 or 3 dashes of lemon juice; 1 squirt of syphonselters, dissolve wellwith a spoon; I glass of finely shaved ice; 1 wine glass of Jamaica rum; Stir well with a spoon, strain it into'a sour glass, ornament with fruit, and serve. 1 fresh egg; i tablespoonful of sugar; I glass of shaved ice; 1 wine glass of port.wine; Shake well with a shaker, strain into a wine glass, grate a little nutmeg on top, and serve. HOT ARRAC PUNCH. (Use a hot water glass.) 1 or 2 pieces of lump sugar, dissolved in water; 3 or 4 drops of lemon juice; f wineglass of arrac (Batavia); Pill the glass with hot water, stir wellwith a spoon, grate a little nutmeg on top, and serve. PORT WINE FLIP. (Use a large bar glass.) JAMAICA RUM SOUR. (Use a large bar glass.)