1888 Harry Johnson's new and improved bartender's manual (1888)

- 55- 98. .AMERICAN STYLE OF MIXING .ABSINTHE. (Use a brge ba.r gla.ss.) a; 4 glassful of :fine ice; Then shake the ingredients, until the outside of the shaker is covered with ice ; then strain it into a large ba;r gla,ss and serve. As this is mixed it js more :rleasant to drink than the French style. The Amencans are not in the habit of drinking Absinthe like the French, but a drink of it occasionally will hurt nobody. This is what they call the American or frozen Absinthe 99. ITALIAN STYLE OF MIXING .ABSINTHE. (Use a large bar glass.) 6 or '7 dashes of gum syrup ; 1 pony glass of Ab inthe ; 2 wine glasses water ; Take a small pitcher of ice water, and pour the water slowly into a large bar glass containing the mixture, stir with a spoon and serve. This is a very pleasant way of drinking Absinthe. As it promotes appetite, it is especially recommended before meals. 100. GERM.AN OR SWISS STYLE OF MIX- The Germans and Swiss h ave the simplest way of drinking Absinthe that I met with in my travels through Europe.. If a person goes to a Cafe or bar– room as we c::ill 1t, and asks for Absinthe, t he bar– tender or waiter puts a pony glass of Absinthe into a large tumbler and sends this and a pitcher of water ING .ABSINTHE. (Use a large bar glass.) 1 pony glass of Absinthe; 2 or 3 lumps of broken ice ; 2 or 3 dashes of Maraschino ; 1; 2 pony glass of Anisett e ;

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