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60
MISCELLANEOUS DRINKS.
236
GIN AND PINE.
Into a J ecanter of good Holland gin, place several splinters of green
pine wood, and it will be ready for use in a few days.
237
GIN AND ·SODA.
Place a long, thin glass in front of the patron into which you have
placed a piece of ice; hand out the desired brand of gin and· after the
guest .bas helped himself, fill the glass with seltzer, and serve.
238
.
GIN AND TANSY.
Fill a decanter with tansy leaves and cover them with good Holland
gin. In a few days it will be ready to &erve. When the bottle is empty
r efill with gin and continue to do so until all the strength of the leaves
has departed. Serve plain water on the side.
239
GIN AND WORMWOOD.
Made the same as Gin and Tansy with wormwood substit uted fo r tansy.
240
GOLDEN SLIPPER.
Into
~
vermouth-glass place a pony of yellow chartreuse, on the top
of which place the yolk of an egg and fill the glass with g<?ldwasser.
241
GRASSHOPPER.
A LA HARRY O'BRIEN, LA1'E OF 1'HE PALACE HOTEL, SAN FRANCI SCO.
Fill a pony-glass
~ith
equal parts of Creme de Ca cao and Creme de
Menthe. li es on top of t he Creme de Menthe and see that the Creme <l e
Cacao without mixing.
242
GRENADINE AND SELTZER.
Into a large punch-goblet place a piece of ice and a jigger of Grenarli ne
syrup; fill the glass with siphon seltzer, st ir well and ser ve.