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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-
Gin and Wormwood
(A small bar glass)
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.