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r
77.
FISH HOUSE PUNCH.
One-third pint lemon juice,
%,
pound white
sugar, dissolved in sufficient water,
1h
pint
Cognac brandy,
%
pint peach brandy,
%
pint Jamaica rum,
21h
pints cold water.- Ice
and serve.
78.
FANCY WHISKEY
SMASH.
Use large bar glass half full of ice, 2 tea–
spoons sugar, 1 wine glass carbonated wa–
ter, 3 sprigs of mint, pressed, 1 wine glass
whiskey. Stir well; fill up with lee, trim
with fruit, and serve.
79.
GIN AND CALAMUS.
Use whiskey glass. Two or three pieces
of calamus root should be placed in a bottle
of gin until the essence has been extracted.
To serve, hand out glass with the bottle;
allow customer to help himself.
80.
GIN AND MILK.
Use whiskey glass. Hand out glass with
spoon in and the bottle of gin; · allow cus·
tomer to help himself, then fill up glass
with cold milk.
81.
GIN AND MOLASSES.
Use whisky glass.
Put enough gin in
glass to cover bottom; drop in one table–
spoon of New Orleans molasses; place spoon
in glass and allow customer to help himself.
Use hot water to cleanse glass.
82.
GIN AND TANSY.
Use whiskey glass. This is an old-fash–
ioned and excellent tonic. It ls prepared
by steeping a bunch of tansy in a bottle of
Holland gin, which will ex.tract the essense.
When serving, set the glass, with the lump
of lee, before the customer, allowing him to
help himself.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA