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irr*'
Gin and Tansy,
Use zvhiskey glass.
This is an old-fashioned but excellent 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, allow
ing him to help himself from the bottle containing
the preparation.
Hot Spiced Rum.
Use hot-zvater glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate nut
meg on top and serve. Butter may be added.
Hot Rum.
Use medium bar glass, hot.
One or two lumps loaf sugar, dissolved in a
little hot water.
One wine-glass Jamaica rum.
One piece sweet butter as large as half a chest
nut.
Dissolve the sugar in a little boiling water, add
the rum and butter, fill the glass two-thirds full of
boiling water, stir, grate a little nutmeg on top and
serve.
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