1904 Applegreen's Bar Book by John Applegreen

BAR KEEPERS' GUI DE.

43

D RIP PED ABSINTHE. Fill absinthe dripper with fine ice a nd set it on top of the a bsinthe goblet ; then p our into the ice r pony of absinthe and r jigger of water and let it slowly d rip through the ice into the goblet ; then strain into a thin Burgundy glass a nd serve. BRANDY AND CURACOA. Use a p ony glass one-half full of curacoa, pour bra ndy on top so it will floa t. [Other liqueurs may be used with brandy in the same manner.)

BRANDY AND SODA 16 OZ.