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The Complete Buffet G,wt"de, or
AMERICAN METHOD OF SERVING ABSINT.EE.
U
glass of finely shaved ice.
4 or 5 dashes gum syrup.
I
pony Absinthe.
2
wine-glasses of water.
. Shake the
ingredi~nts
until the outside of the shaker
is-
covered with ice. Strain into a large champagne
glas~.
FRENCH METHOD OF SERVING ABSINTHE.
(Use a champagne glass standing
in
a bowl.)
I
pony glass Absinthe.
Fill the bowl of your Absinthe glass (which has a
hole in the center) with shaved ice and the balance
with water.
Then elevate the bowl and
le~
the contents drip
into the glass containing the Absinthe, until the color
shows a sufficiency.
Pour into a large bar glass.
ITALIAN METHOD OF MIXING ABSINTHE.
(A large bar glass.)
1
POJ?.Y of Absinthe.
2
or
3
pieces of cracked ice.
2
or,3 dashes Maraschino.
~
pony of anisette.
Pour ice water into the glass; slowly stir with a
spoon · and
serv~.
HALF AND HALF.
(Use stone bar-mug.)
.
The American m ethod is to mix half old and half
new ale together and serve.