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BARTENDERS' MANUAL
Gin Smash.—(.A. large bar glass.) ],< glass of
fine ice;
tablespoon of sugar; 2 or 3 sprigs of
mint, pressed as in mint julep; 1 wineglass of Hol
land gin. Stir well; strain into a sour glass; dress
with fruit.
Gin Sour.—(A small bar glass.) P2 tablespoon of
sugar; 4 or 5 dashes of lemon juice; 1 squirt seltzer
water; -Lj glass of fine ice; 1 wineglass of Holland
gin. Stir well; strain into a sour glass; dress with a
little fruit.
Gin Sangaree.—teaspoon of sugar, dissolved in
a little water; 1 wineglass of Holland gin; 1 lump
of ice. Stir with a spoon; put about a teaspoon of
sherry on top.
Gin and Calamus.—(A wliiskv glass.) Steep 2
or 3 pieces of calamus root, cut in small bits, in a
bottle of gin until the essence is extracted. To
serve you simply hand out tlie glass together with
the bottle, allowing the person to help himself.
Gin and Milk.—(A whisky glass.) Put out a
glass and bar spoon with the bottle of gin, allow
ing the person to help himself; after he has done
so, fill up the glass with ice-cold milk.
Gin and Molasses.—(A whisky glass.) Cover the
bottom of the glass with a little gin.
Drop in 1
tablespoon of New Orleans molasses, then place
the bottle of gin to the person, 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 afterward.
Gin and Pine.—Take some fine slivers of pine
wood from the center of a green pine log, steep
them in a bottle of gin to extract the flavor; in
about 2 hours the gin will be ready to serve, which
is done in the same manner as dispensing gin and
tansy.
Gin and Tansy.—(A whisky glass.) This is an
old fashioned but excellent tonic, and is prepared
bv steeping a bunch of tansy in a bottle of Holland
gin, which extracts the essence.
Tn servin.g, yon
simply set the glass, with a lump of ice dropped into
it, before the person, allowing him to help himself
from the bottle containing the preparation.
Gin and Wormwood.—fA small bar glass.) ^ or
6 sprigs of wormwood placed in a quart bottle of
gin to extract the essence. Place before the person
a small bar glass (dropping a piece of ice therein)
and the bottle, allowing him to help himself. This
is a very old drink, used principally in country
villages.
Glasgow Flip.—Beat 1 egg thorou.ghly: add the
iuice of 1 lemon; 1/ tablespoon of ijowdered sugar:
balance cold ginger ale. Stir well.
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