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ABSINTHE MIXTURES.

19

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.

12

(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.

13

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.