38 / 130
38
Tlie Complete Buffet Guide, or
I
wine-glass whisky.
A dash of Jamaica rum.
Stir well with spoon; arrange the mint with stems
downward .
- Dress with pineapple, oranges, and berries, tastily;
some omit the fruit.
Serve with a straw.
This drink is also made exactly as Mint Julep,
omitting all fruits and berries.
GIN AND MOLASSES.
(Use whisky glass.)
Cover the bottom of the glass with a 1ittle gin
Drop in
2
teaspoonfuls of New Orleans molasses , then
place the' bottle of gin to the customer, allowing
him to help himself. After dropping in the molasses,
put a small bar spoon in the glass.
Hot water must be used to clean the glass after–
wards.
GIN AND PINE.
(Use a small bar glass.)
Take some slivers of pine wood from the center
of a 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 is done in same manner as dis–
pensing gin and tansy.
GIN AND TANSY.
(Use whisky glass.)
This is an old-fashioned but excellent tonic, and is