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it for the customer to decide, whether to use
absinthe or not. This drink is very popular at the
present day. It is the bartender's duty to ask the
customer, whether he desires his drink dry or sweet.
BRANDY CRUSTA.
(Use a large bar glass.)
Take a nice, clean lemon of the same size as your
wine-glass, cut off both ends of it, and peel it in the
same way as you would peel an apple; put the lemon
peel in the wine-glass, so that it will line the entire
inside of the glass, then dip the edge of the glass and
the lemon peel in pulverized sugar; take your mix
ing glass and mix as follows:
3 or 4 dashes of orchpd syrup;
1 or 3 dashes of bitters (Boker's genuineonly);
4 or 5 drops of lemon juice;
3 dashes of maraschino;
f of the glass filled with fine ice;
1 wine-glass of brandy (Martell).
Stir up well with a spoon, strain it into the glass,
dress with a little fruit, and serve (see illustration,
plate No. 5).
ABSINTHE COCKTAIL.
(Use a large bar glass.)
Fill up with ice;
3 or 4 dashes of gum syrup;
1 dash of bitters (Boker's genuine only);
1 dash anisette;
i wine-glass of water or imported selters;
f wine-glass of absinthe.
Shake well until almost frozen or frapped; strain
it into a fancy cocktail glass squeeze a lemon peel
on top, and serve.