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Dripped Absinthe Frangaise
1 lump sugar
1 jigger absinthe substitute
1 glass cracked ice
Pour the jigger of absinthe substitute into a barglass filled with
cracked ice. Over it suspend a lump ofsugar in a special absinthe
glass which has a small hole in the bottom (use a strainer if you
haven't the glass) and allow water to drip, drop by drop, slovvly
into the sugar. When the desired color which indicates its
strength has been reached and most of the sugar dissolved, stir
with a spoon to frapp(f. Strain into a serving glass.
This recipe is for the original dripped absinthe that
made famous Cayetano Ferrer's "Old Absinthe House
when he introduced the Parisian drink to New Orleans
—the drink containing oil of wormwood which instigat
ed the banishing of the word "Absinthe" ftoi^ bottle
labels. It is the same dripped absinthe, the "Fairy with
Green Eyes," described in Marie Corelli's famous book
"Wormwood."
Today, the absinthe substitutes are free of the hari^ul
extract of the herb Artemisia absinthium, and entirely
safe when imbibed (in moderation) at any bar.
Absinthe Cocktail
1 jigger absinthe substitute
1 teaspoon sugar sirup
1 dash anisette
2 dashes Peychaud bitters
2 ounces charged water
Fill a highball glass a little more than half full wiA cracked or
crushed ice. Pour in the absinthe substitute, sugar sirup, anisette,
and bitters, then squirt in carbonated or other live water. ^Jiggle
with a barspoon until the mixture is well frapp^d. Strain into
cocktail glasses which have been iced ahead of time.
Thirty-seven