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WEHMAN BROS.' BARTENDERS' GUIDE .
35
FRAPPE-Vermouth. (Use a large bar glass.)
Oue and one-half pony of French vermouth,
One-half glass of shaved lee,
Fill up with cold seltzer water.
GIN AND CALAMUS. (Use a whiskey gl01s.)
8teep two or three pieces of calamus root, cut in small bits,
in a bottle of gin until the esseuce ls extracted. To serve,·
you simply hand out the glass together with the bottle,
al·
lowing the customer to help himself.
GIN AND MILK. (Use a whiskey glass.)
Hand the bottle of gin, glas.•and spoon ont to I.he customer to
help himself,
fill
up the balance with good, rich ice-cold milk.
GIN AND '1'!0LASSES. (Use a whiskey glass.)
Cover the bottom of the glass with a little gin. Drop in
one tablespoon of New Orleans molasses, then place the bot–
tle of gin before the customer, allowing him to help himself•
.After dropping in the molasses, put a small bar sr,oon in the
glass. Hot water must be used to clean the glass afterwards.
GIN AND PINE. (Use a wine glau.)
Take some fine slivers of pine wood from the centre ofa green
pine log, steep them in a bottle of gin to extract the flavor;
in about two hours the gin will be ready to serve, which
ls
done in the Sil.ml} manner as dispensing gin and tansy.
GIN AND TANSY. (Use a wine glass.)·
Fill a
q~art
decanter one-tnir1l full of tansy, and
till
up the
be.lance with gin. Serve to customers in a wine glass.