1888 Bartender's Manual by Theodore Proulx (Revised Edition)

Latest JVIode of ]\/Ii.Xin~ ~IIinl\s.

·Absinthe Suisette.

Take a mixing glass, put in about two teaspoon– fuls of anisette, two-thirds of a jigger of absinthe ; then one jigger of seltzer; stir and strain in a sour g lass already cooled. Absinthe. No. 2. Is made like an Absinthe Suisette, omit– ting the anisette. Absinthe-Plain. No. 3. A little anisette or syrup, or sometimes not any sweetening at all, with two-thirds of a jigger of absinthe in a punch or champagne glass; fill up with ice water drippinQ" throuo-h a a-lass with a hole in ~ I:> I:> its bottom for that purpose. (This is the French way. of preparing it.) Absinthe Fr~ppe. Take a mixing glass and fill it full of bar ice; put in about two teaspoonfuls of anisette and the same quantity of absinthe whi ch you used in the Absinthe