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GIN AND CALAMUS.
This is prepared by putting three
or four pieces of calamus root into
a bottle of Holland gin until the
essence has been extracted. Serve
the same as straight gin.
GIN MARINE.
Use old-fashioned cocktail glass.
I lump of ice.
I dash of lemon juice.
1 dash of Peychaud or Angos
tura bitters.
I slice of orange and lemon.
I drink of Tom or Plymouth
gin.
Serve with small bar spoon in
glass.
GIN AND TANSY.
Squeeze into a quart bottle a hand
ful of fresh tansy; fill up the bottle
with Holland gin; let it stand for
twenty-four hours at least to extract
the essence. Serve the same as
straight gin.
GIN PUFF.
Use mixing glass.
I spoonful sugar.
J glass fine ice.
I drink Old Tom gin.
Fill balance with milk.
Shake, strain, squeeze lemon peel
over top and serve.
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