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I
n
WEHMAN'S
BARTENDERS' GUIDE.
Absintlie—how to lats..—(Use an Absinthe glass.)
In preparing the above drink be particular and inquire
whether the customer desires it in the old French style 91- on
the new improved plan. Mix as follows in a large bar or
Absinthe glass:1 pony glass of Absinthe pl.ace this into the
iarue class take the top part of the Absinthe glass, which has
the Bhaprof a bowl, with a small round hole in the bottom, fill
this with fine shaved ice and water ; then raise the bowl up
high and let the water run or drip into the glass containing
the 'Absintiie " the color of the Absinthe will show when to
stop • then pour into the large glass and serve. None but
genuine Absinthe should bo used, which you can easily tell by
the color in mixing, as it will turn to a milk color and look
cloudy,which the domestic article does not. This is what they
call an old style French Absinthe.
Absinthe—American style of mixing.—(Use a large
beer glass.)
U glassful of fine ice.
6 or 7 dashes of gum syrup.
1 pony glass of Absinthe.
2 wine glasses water.
Then shake the ingredients, until the outside of the shaker is
covered with ice ; then strain it into a large bar glass and
serve. As this is mixed it is more pleasant to drink than the
French style. The Americans are not in the habit of drinking
Absinthe like the French, but a drink of it oocasionaiiy will
hurt nobody.
This is called the American or frozen Absinthe.
**
Champagne Cocktails.—ft/isea Champagne goblet.)
In mixing all cocktails, fill the mixing tumbler with fine
shaved or broken ice, before putting in the ingredients. For
a Champagne Cocktail it is best to place two or three lumps of
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