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ABSINTHE MIXTURES.
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ABSINTHE VEILLEUSE.
9
A.
PARISIAN FAD.
THE ONLY WAY '.l'O PREPARE ABSINTHE Wl TH SUG.t\R.
A LA M . PAUL GEFFROY, PARIS.
Place half a cube of sugar
in
a highball glass three-quarters full of pure
cold water, a dd about a pony of absinthe and allow the mixture to stand at
least three minutes b efore stirring; pour the absinthe over t he water carefully
so it will float. This method of mixing absinthe and water produces the same
result as dripping.
EGG SUISSESSE.
10
Into a small mixing-glass place a barspoonful of orgeat syrup, a pony
of absinthe and the white of an egg; shake thoroughly with two or three
lumps of ice, strain into a punch-glass, fill up with effervescent water of any
kind and serve.
SUISSESSE.
11
WESTERN STYLE.
A LA JOHN P. GJ,YNN, SAN FRANCISCO, CAL.
Pour a dash of orgeat syrup and a pony of abs,inthe into a small mixing–
glass and shake thoroughly with some cracked ice until frost appears on the
outside of the shaker; then place a bar strainer on top of a punch-glass and
empty the contents of the shaker into the strainer; slowly squirt siphon
seltzer over the ice until the glass is full ; t hrow away the ice, stir well, and
serve.
TOMAT.
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(THE WORD "TOMAT" IS THE FRENCH FOR TOM.A'.l'O.)
This popular French beverage is made like an Absinthe Drip, with
grenadine syrup substituted for all other sweetening, and takes its name
from its peculiar tomato color. (See Recipe No. 4. )
VICTORIA.
FROM THE RECIPE OF MY OLD ASSOCIATES, JIM AND JOE :MARSHALL,
THE STRAND, LONDON.
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Place half a pony glassful of Creme Yvette (Violette) on the bar-top;
then shake up about two teaspoonfuls of absinthe with a little cracked ice
11nd
strain the same over the cordial
in
the pony glass. That's all.