1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

COLUMBIA BKEN.

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203. Gin and Pine.

(Use wine-glass.)

Split a piece of tlie heart of a green pine log into fine aplints, ahout the size ofa cedar lead-pencil,take 2 ounces of the same and put into a quart decanter, and fill the de canter -with gin. Let the pine soak for tiro hours, and the gin will ho ready to serve.

203. Gin and Tansy.

(Uso wino-glaes.)

Fill a quai-t decanter a fuU of tansy, and pour in gin to fill up the balance i tansy to f gin. Serve to customers in a wine-glass. 204. Gin and "Worm-wood. Put three or four sprigs of wormwood into a quart de canter, and fill up with gin. The above three drinks are not much used except in , smah country -villages. 205. Scotcli Whiskey Skin. 1 piece oflemon peel. Fill the tumbler one-halffull with boiling water. 200. Columbia Skin. (Use smallbar glass.) This is a Boston drink, and is made the same as a whiskey skin. (Use small bar glass.) (Use small bar glass.) 1 wine-glass of Scotch whiskey. ^