1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

ABSINTHE. As there are several ways of mixing absinthe it is best to inciuire in what manner the customer desires it before attempting to serve it. Old French Style. Place a pony glass of absinthe into a large glass; take the top part of a French ahsinthe glass; fill this with fine ice and water, and it will drip through the hole into the glass containing the ahsinthe: let it con tinue dripping until there is about two parts water to one of absinthe, and serve. Absinthe—American Style. Three-quarter glass fine ice. Shake ingredients until outside of shaker is cov ered with ice; then strain in large bar glass and serve. This is also called Trapped Absinthe. Absinthe—Italian Style. One pony glass absinthe. Few lumps broken ice. Three dashes INIarascliino. One-half pony glass Anisette. Pour ice water slowly into the mixture, stir with a spoon and serve. Si.x dashes gum syrup. One pony glass absinthe. Three wine-glasses water.

/

1^9