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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 part of a French absinthe glass; fill this
with fine ice and water, and it will drip through the
hole into the glass containing the absinthe; let it con
tinue dripping until there is about two parts water to
one of absinthe, and serve.
Absinthe—American Style.
Three-quarter glass fine ice.
Si.x 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 Frappcd Absinthe.
Absinthe—Italian Style.
One pony glass absinthe.
Few lumps broken ice.
Three dashes Maraschino.
One-half pony glass Anisette.
Pour ice water slowly into the mixture, stir with
a spoon and serve.
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