Bartender's Manual by Theodore Proulx (1888, p.42) — Theodore Proulx 1888
| Tansy — tansy | base | |
| Whiskey — whisky | base | |
| water — water | dilution | |
| sugar — sugar | sweetener |
- Mash the tansy with a little sugar and water.
- Serve so the customer pours in the whiskey.
Garnish: Tansy
- Summary
- A rare herb-substitution whiskey service that expands the plain-service mint family in an unexpected direction.
Whiskey and Tansy is especially useful because it keeps now-unusual herb logic visible in the nineteenth-century service field.
The service is inherited from Whiskey and Mint, but the herb substitution materially changes the branch.
Compared with Whiskey and Mint, this is the same grammar with a much more unusual botanical choice.