Page:Jerry Thomas - The bar-tender's guide (1887).djvu/109

 

Take 1 wine-glass of Santa Cruz rum.

1 table-spoonful of molasses.

This drink can either be made in summer or winter; if in the former season, mix in one table-spoonful of water and cool with shaved ice; if in the latter, fill up the tumbler with boiling water. Grate a little nutmeg on top.

 

Take 1 table-spoonful of honey.

1 wine-glass of peach brandy.

Stir thoroughly with a spoon before serving.

 

Split a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil, take two ounces of the same and put into a quart decanter, and fill the decanter with gin.

Let the pine soak for two hours, and the gin will be ready to serve.

 

Fill a quart decanter one-third full of tansy, and fill up the balance with gin. Serve to customers in a wine-glass. 