1900 Harry Johnsons Bartenders Manual (Mixellany)

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a decanter or pitcher of ice water; the customer puts his absinthe into the large absinthe glass, and as much of it as he desires; then places the sugar tongues across the top of the glass, and the sugar on top of the tongues; pours a few drops of anisette on top of his sugar, according to his taste; and he then fills up the absinthe glass with ice water until the absinthe has a milky, cloudy appearance. 3/4 table-spoonful of sugar; 2 or 3 dashes of lemon juice; 1 wine-glass of whiskey or Tom gin (according to the customer's taste); 1 egg (the yolk only); 3/4 glassful of finely shaved ice. Shake up well in a shaker; strain it into a good-sized fizz-glass; fill up the glass with syphon, vichy, or selters waters; mix well with a spoon, and serve. This drink will suit old Harry, and is very delicious in the hot season. It must be drank as soon as mixed, else it will lose its flavor. 1/3 glassful of Benedictine; 1 / 3 glassful of curagao (red); 1/3 glassful of "Kirschwasser" or brandy (Martell); 2 or 3 drops of bitters (Boker's genuine only). Attention must be paid to prevent the different colors from running into each other; they should be kept separate. Use a sherry-glass in pouring out the liquors, as it has a better appearance and works quicker. GOLDEN FIZZ. (Use a large bar glass.) PAIVRE'S POUSSE CAPE. (Use a sherry wine glass.)