1895 Modern American drinks; how to mix and serve all kinds of cups and drinks


Absinthe. Absinthe is composed of the tops and leaves of the herb artemisia absinthium, or wormwood, which contains a volatile oil, absinthol, and a yel- low, crystalline, resinous compound, called absin- th in, which is the bitter principle. The alcohol with which this is mixed holds these volatile oils in solution. The free use of absinthe is injurious. Never serve it in any kind of drink unless called for by the customer. California Style Absinthe. A mixing-glass* half full fine ice, one jigger absinthe. Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic. * By a mixing-glass is meant a large soda-glass, holding twelve ounces ; it is handier and gives better satisfaction than a goblet. A jigger is a measure used for measuring liquors when mixing drinks ; it holds two ounces. A pony holds half a jigger.

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