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FOX'S BARTENDER'S
GUIDE.
Absinthe.
As there are several ways of mixing absinthe it is
best to inquire in what manner the customer desires
it before attempting to serve it.
OLD FRENCH STYLE .
Place a pony glass of absinthe into a large glass;
take the top p a rt of a French absinthe glass, which is
shaped like a bowl, and which h as a small hole in the
bottom; fill this with fine ice and water, and it will
drip through the hole into the glass containing the
absinthe ; let it continue dripping until there is about
two parts water to one of absinthe, and serve. Only
genuine imported absinthe should be used.
ABSINTHE-AMERICAN STYLE.
Three-quarter glass fine ice.
Six dashes gum syrup.
One pony glass absinthe.
Three wine-glasses water.
Shake ingredients until outside of shaker is cov–
ered with ice ; then strain in large bar glass and serve.
This is also called Frapped Absinthe.
I I