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a decanter or pitcher of ice water; the customer puts
his absinthe into the large absinthe glass, and as much
of it as he desires; then places the sugar tongues across
the top of the glass, and the sugar on top of the
tongues; pours a few drops of anisette on top of his
sugar, according to his taste; and he then fills up the
absinthe glass with ice water until the absinthe has a
milky, cloudy appearance.
GOLDEN FIZZ.
(Use a large bar glass.)
1 table-spoonful of sugar;
2 or 3 dashes of lemon juice;
1 wine-glass of whiskey or Tom gin (according to
the customer's taste);
1 egg (the yolk only);
f glassful of finely shaved ice.
Shake up well in a shaker; strain it into a good-sized
fizz-glass; fill up the glasswith syphon, vichy, or setters
waters; mix well with a spoon, and serve.
This drink will suit old Harry, and is very delicious
in the hot season. It must be drank as soon as mixed,
else it will lose its flavor.
FAIVRE'S POUSSE CAPE.
(Use a sherry wine glass.)
glassful of Benedictine;
^/g glassful of curagao (red);
Vg glassful of "Kirschwasser" or brandy (Martell);
2 or 3 drops of bitters (Boker's genuine only).
Attention must be paid to prevent the different
colors from running into each other; they should be
kept separate. Use a sherry-glass in pouring out the
liquors, as it has a better appearance and works
quicker.