1884 The Modern Bartenders' Guide by O. H. Byron

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The Modern Bartender's Guide,

OR

FANCY DRINKS AND HOW TO MIX THEM.

Absinthe.

(Small bar glass.)

1 wine-glass absinthe. Allow water to slowly drop into tbe glass until full. Never use absinthe in any preparation unless oi-dered by the customer.

American Style of Mixing Absinthe.

(A large bar glass.)

J glass of fine ice. 4 or 5 dashes gum syrup. 1 pony absinthe. 2 wine-glasses of water. Shake the ingredients until the outside of the shaker is covered with ice. Strain into a large bar glass.

French Style of Mixing Absinthe. (A large bar glass.)

1 pony glass absinthe. Fill the bowl of your absinthe glass(which has a hole ill thecenter) with fine ice and the balance with water.