1895 Mixed Drinks by Herbert W Green

78

MIXED DRINKS.

and flavored with herbs of the labiated species. The Italian product is labeled Vino Vermouth. Absinthe,(green or white,) a bitter beverage used as an appetizer, and bitterly denounced and as wai-mly praised by different critiques the past century. The present method of preparation dates back only sixty years. Formerly it was simply an infusion of herbs in white wine. In Normandy and in certain countries around the Alps it is still prepared in that crude way. The distillers of Besancon,Pontarlier and Couvet hit on the idea of distilling the Absinthe herb(wormwood), adding annis,fennel and corriander seeds, etc., ad lib., these making an agreeable beverage. Absinthe so made soon had considerable success, which had the usual effect of bringing out the injurious trash made from oils, essences, etc. Absinthe,if properly made,is healthful—a wonderful appetizer and soother of the nerves—if not taken in excess. It is usually taken with half a glass of water to a small wine glass of Absinthe. The water is allowed to drip on the Absinthe so as to milk or pearl it. Taken pure it has the same properties as peppermint in cases of colic or cramps. To some tastes a cocktail is much improved by the addition of two or three drops of Absinthe. Genepi des Alpbs is digestive and soothing. The