1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

18

ABSINTHE MIXTUUES.

5

ABSINTHE FRAPPE, OR FROZEN ABSINTHE.

CALIFORNIA STYLE.

Into a small mixing-glass place a pony of absinthe. (No sweetening of any description is ever used in making this beverage.) Put three or four lumps of ice in a small shaker, invert the mixing-glass and absinthe and shake thoroughly. Now place a bar strainer on top of a punch or highball-glas:s, into which empty the frozen absinthe and ice ; then slowly squirt seltzer over the ice until the glass is full; stir well and serve. NoTE.-The only difference between a Frozen Absinthe and a Suissesse ia that a Suissesse is sweetened and a l!'rozen Absinthe is dry.

6

ABSINTHE FRA.PPE, OR FROZEN ABSINTHE.

EASTERN STYLE.

Fill a medium-size mixing-glass with shaved ice, pour in a pony of absinthe, shake until enough ice bas dissolved to fill a small cut bar-glass, into which you then strain it and serve.

7

ABSINTHE PLAIN.

A NICE WAY.

Fill a large bar strainer with fine ice and set it on the top of a medium cut goblet or highball-glass with a duplicate glass alongside of it; now .pour a pony of absinthe over the ice (and a little orgeat, if the patron desires it), and when it is strained place the strainer on the other glass and pour the contents of the first glass over the ice again, and continue to do this until enough ice has dissolved to fill one of the glasses; then serve.

8 ABSINTHE ROYAL. Into a punch or highball-glass place a piece of ice, a pony of half maraschino and half anisette and a pony of absinthe; drip as in Recipe No. 4 and serve.