1891 Wehman’s Bartender’s Guide by Henry J. Wehman

I

n

WEHMAN'S BARTENDERS' GUIDE.

Absintlie—how to lats..—(Use an Absinthe glass.) In preparing the above drink be particular and inquire whether the customer desires it in the old French style 91- on the new improved plan. Mix as follows in a large bar or Absinthe glass:1 pony glass of Absinthe pl.ace this into the iarue class take the top part of the Absinthe glass, which has the Bhaprof a bowl, with a small round hole in the bottom, fill this with fine shaved ice and water ; then raise the bowl up high and let the water run or drip into the glass containing the 'Absintiie " the color of the Absinthe will show when to stop • then pour into the large glass and serve. None but genuine Absinthe should bo used, which you can easily tell by the color in mixing, as it will turn to a milk color and look cloudy,which the domestic article does not. This is what they call an old style French Absinthe. Absinthe—American style of mixing.—(Use a large beer glass.) U glassful of fine ice. Then shake the ingredients, until the outside of the shaker is covered with ice ; then strain it into a large bar glass and serve. As this is mixed it is more pleasant to drink than the French style. The Americans are not in the habit of drinking Absinthe like the French, but a drink of it oocasionaiiy will hurt nobody. This is called the American or frozen Absinthe. Champagne Cocktails.—ft/isea Champagne goblet.) In mixing all cocktails, fill the mixing tumbler with fine shaved or broken ice, before putting in the ingredients. For a Champagne Cocktail it is best to place two or three lumps of 9 6 or 7 dashes of gum syrup. 1 pony glass of Absinthe. 2 wine glasses water.

**