1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Complete Bu ffet Guid~, of'

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AMERICAN METHOD OF SERVING ABSINTHE. U glass of finely shayed 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.) I pony glass Absinthe. Fill 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 sufficiency. Pour into a large bar glass . ITALIAN METHOD OF MIXING ABSINTHE. (A large bar glass.) 1 pony of Absinthe. 2 or 3 pieces of cracked ice. 2 or 3 dashes Maraschino. % 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 pew ale together and· serve.