1882 Harry Johnson's new and improved bartender's manual (1882)

i Use a large bar or Absinthe glass.

1 pony glass of Absinthe; take the top part of your absinthe glass, which has the form of a bowl, with a small round hole in the centre of the bottom, nil the bowl up with fine shaved ice, and the balance with water; then raise the absinthe bowl up high, and let the water from the bowl run or drip into the glass con- taining the absinthe, until sufficient of it has done so, which will show by the color of the absinthe, then pour it into a large bar glass, and seiwe. This is what they call an old style French absinthe. ( Use a pony glass.) In serving the above drink, hand out the pony glass filled with brandy, also a small bar glass, and empty the brandy into the glass, also a glass of ice water, and r little separate ice to cool the brandy. 159. PONY BRANDY.

AMERICAN STYLE OF MIXING ABSINTHE. (Use a large bar glass, )

160.

Three-quarters glass filled with fine ice 6 or 7 dashes of gum syrup;

1 pony glass of Absinthe 2 wine glasses of water;

then shake the ingredients, until the outside of the shaker is all covered with ice; then strain it into a large bar glass, and serve. This is what they call the American or frozen absinthe. 161. BISHOP. ( Use a large bar glass, j 1 table-spoon of sugar; 2 dashes of lime or lemon juice; One-half orange squeezed into it; One-half wine glass of water dissolved into it ; Three-quarters of a glass filled with fine shaved ice;