1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

12 A COMPLETE BUFFET MANUAL. OR

AMEllICAN METHOD OF SERVING ABSINTHE.

% glass of finely shaved ice. 4 or 5 dashes gum syrup. 1 pony Absinthe. 2 wine-glasses of water.

, Shake the ingredients until the outside of the shaker is covered with ice. Strain into a large champagne glass.

FRENCH METHOD OF SERVING ABSINTHE.

(Use a champagne glass standing in a bowl.) 1 pony glass Absinthe. Pill the bowl of your Absinthe glass (which has a hole in the center) with shaved ice and the balance with water. Then elevate the bowl and let the contents drip into the glass containing the Absinthe, until the color shows a sufilciency. Pour into a large bar glass. ITAI^IAN METHOD OF MIXING ABSINTHE. (A large bar glass.) 1 pony of Absinthe. 2 or 3 pieces of cracked Ice. 2 or 3 dashes Maraschino. Vs pony of anisette. ^ Pour ice water into the glass; slowly stir with a spoon and serve. HALF AND HALF. (Use stone bar-mug.) The American method is to mix half old and half new ale together and serve.