1887 The bar-tender's guide

WHITE PLUSH.

102

French Method of Serving Absinthe.

(Use a Champagne glass standing in a bowl.)

Take 1 pony-glass of Absinthe. Let the water drip, as directed in the preceding recipe, until the glass is full, and a very little runs over into the bowl.

Bock and Rye.

(Use small bar-glass.)

Take 1 table-spoonful of rock-candy syrup 1 wine-glass of rye whiskey. Stir them together thoroughly, and serve. This is often prescribed for a cold.

Stone Fence.

(Use large bar-glass.)

Take 1 wine-glass of Bourbon or rye whiskey. 2 or 3 small lumps of ice. Fill up the glass with sweet cider.

White Flush.

(Use small bar-glass.)

Hand a bottle of Bourbon or rye whiskey to the customer and let him help himself. Fill up the glass with fresh milk. A curious story about the origin of this drink, is thus told by the New York Herald "There are some mixed drinks that are standby s, and are always popular, such as cocktails, punches and juleps ; but