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Whiskey
Toddy.
Use small bar glass.
One teaspoonful suga r.
One wi ne-g lass rye whisk ey.
One lump ice.
Dissolve sugar in a little water, add whiskey and
ice and stir with spoon .
Hor
VvHISKEY TODDY
is made by dissolving sugar
in boiling water, omitting ice, and filling a glass two–
thirds full of boiling water.
Gin and
Tansy.
Use whiskey g lass
This is an old-fashfoned but excelle nt tonic, and
is prepared by steeping a bunch of tansy in a bottle of
Holland gin, which extracts the essence.
In serving, you simply set the glass, with a lump
of ice dropped into it, before the customer, allowing
him to help himself from the bottle containing the
preparation.
Hot Spiced Rum.
Use hot-water gl11ss.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-g lass Jamaica rum.
Fill glass with h ot water, mix well; grate nutmeg
on top and serve. Butter may be added.
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