1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

371.

¥^l£05iBIfin

. absinthe drinkers of late have become possessed of a novel and entiliG notion through the publication of a series of articles, which have ppeared in a certain medical journal,claiming that, before drinking absinthe linf^ pains should be taken to carefully pour off the top of the finot allow it to flow off while dripping,so that the thin scum which always nnl 1 1 • absinthe will not be partaken of. This is said to be the y dele^rious property of absinthe; and should a small quantity of this a ing substance be placed in contact with any abrasion ofthe cuticle, serious ^ould be the consequence, proving beyond a doubt its poisonous It' wrinkle with absinthe drinkers is termed an Egg Suicesse. 13 highly spoken of as a morning eye-opener, and is made thesame as an t^rdiniiry Suicesse, with the white of an egg well shaken with the absinthe, orgeat and ice. When the syphon is turned onto this drink, a thick foam th collects on top ofthe beverage. The mouth ofthe syphon should en be placed below the rim of th glass and turned n again, which will ^oad to raise high above the liquid (a la Mountaineer)ifthe mixture well frozen and the syphon cold. The poison spoken of in the preceding suggestion is said to adhere to the frozen egg,thereby obviating the necessity 0 pouring off the surlace of the drink,asthe berverageitself can be partaken o Without quaffing the unhealthy foam. In making a coeklail of any liquor, always strive to serve the beverage as cold M possible. Some bartenders freeze the glass in which the drink is to be served by filling it with fine ice before commencing to mix the drink. As B0(m as the cocktail is prepared,they throw the fine ice out of the serving glass immediately strain the beverage from the mixer into the now frozen glass, ihis is a very nice and tasty way to do, but of course all this extra labor requires time, and is therefore impracticable during a rush of business. Never try to make fancy cocktails without a special order, as they should be as plain as possible for the average lover of this popular beverage. Do not serve a frosted glass to a gentleman who wears a mustache, as the sugar adheres to that appendage and causes great inconvenience. The idea of making any liquor into a cocktail was conceived only for the purpose of removing the sharp, raw taste peculiar to all plain liquors j there fore it is not necessary to use a combination of cordials, essences, absinthe or lime juice as some "bar-creatures" do; but by adhering strictly to the herein contained directions you will be enabled to serve these famous American decoc tions in as fine style as the highest salaried mixologist in the land.