Jerry Thomas' Bartenders Guide by Jerry Thomas

Author:Jerry Thomas [Jerry Thomas]
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2016-11-19T05:00:00+00:00

2 or 3 slices of dried peaches.

Place the dried fruit in a glass and pour the liquid over them.

This drink is very popular in the Southern States, where it is sometimes used as a cure for diarrhoea.

Black Stripe.

(Use small bar-glass.)

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.

Peach and Honey.

(Use small bar-glass.)

Take 1 table-spoonful of honey.

1 wine-glass of peach brandy.

Stir thoroughly with a spoon before serving.

Gin and Pine.

(Use wine-glass.)

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.

Gin and Tansy.

(Use wine-glass.)

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

Gin and Wormwood.

(Use small bar-glass.)

Put five or six sprigs of wormwood into a quart decanter, and fill up with gin. This is used in the rural districts as a sort of bitters, and is said to be a good tonic.

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