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18
ABSINTHE MIXTUUES.
5
ABSINTHE FRAPPE, OR FROZEN ABSINTHE.
CALIFORNIA STYLE.
Into a small mixing-glass place a pony of absinthe. (No sweetening of
any description is ever used in making this beverage.) Put three or four
lumps of ice in a small shaker, invert the mixing-glass and absinthe and shake
thoroughly. Now place a bar strainer on top of a punch or highball-glas:s,
into which empty the frozen absinthe and ice ; then slowly squirt seltzer over
the ice until the glass is full; stir well and serve.
NoTE.-The only difference between a Frozen Absinthe and a Suissesse
ia
that a Suissesse is sweetened and a l!'rozen Absinthe is dry.
6
ABSINTHE FRA.PPE, OR FROZEN ABSINTHE.
EASTERN STYLE.
Fill a medium-size mixing-glass with shaved ice, pour in a pony of
absinthe, shake until enough ice bas dissolved to fill a small cut bar-glass, into
which you then strain it and serve.
7
ABSINTHE PLAIN.
A NICE WAY.
Fill a large bar strainer with fine ice and set it on the top of a medium
cut goblet or highball-glass with a duplicate glass alongside of it; now .pour
a pony of absinthe over the ice (and a little orgeat, if the patron desires it),
and when it is strained place the strainer on the other glass and pour the
contents of the first glass over the ice again, and continue to do this until
enough ice has dissolved to fill one of the glasses; then serve.
8
ABSINTHE ROYAL.
Into a punch or highball-glass place a piece of ice, a pony of half
maraschino and half anisette and a pony of absinthe; drip as in Recipe No. 4
and serve.