1891 Cocktail Botthby's American Bar-Tender

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ABSINTHE COCKTAIL.

(&e Receipe No. 16.)

ABSINTHE FRAPPE OR FROZEN ABSINTHE.

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CALIFORNIA STYLE. Into a medium-size mixing-glass of cracked ice pour a jigger of absinthe (if the customer desires sweetening add orgeat syrup to taste), fill the glass with water, shake until frost appears on the outside of the shaker, strain into thin cut glass and serve.

ABSINTHE FRAPPE OR FROZEN ABSINTHE.

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EASTERN STYLE. Fill a medium-size mixing-glass with shaved ice; pour in a jigger of ab– sinthe, shake until enough ice has dissolved to fill a small cut glass, strain and serve. No water or orgeat is used in this recipe; but, should a customer desire sweetening, a dash of orgeat may be added before shaking.

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ABSINTHE PLAIN.

FRENCH STYLE. Pour a jigger of French absinthe into a thin glass; then fill an absinthe strainer (a glass or metallic vessel with a single hole in the center of the bottom) with cracked ice and water, and hold it high up over the glass containing the absinthe, allowing it to drip until the glass is lull; then serve.