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

19

ABSINTHE MIXTURES.

9

ABSINTHE VEILLEUSE.

A. PARISIAN FAD. THE ONLY WAY '.l'O PREPARE ABSINTHE Wl TH SUG.t\R. A LA M . PAUL GEFFROY, PARIS.

Place half a cube of sugar in a highball glass three-quarters full of pure cold water, a dd about a pony of absinthe and allow the mixture to stand at least three minutes b efore stirring; pour the absinthe over t he water carefully so it will float. This method of mixing absinthe and water produces the same result as dripping. EGG SUISSESSE. 10 Into a small mixing-glass place a barspoonful of orgeat syrup, a pony of absinthe and the white of an egg; shake thoroughly with two or three lumps of ice, strain into a punch-glass, fill up with effervescent water of any kind and serve. Pour a dash of orgeat syrup and a pony of abs,inthe into a small mixing– glass and shake thoroughly with some cracked ice until frost appears on the outside of the shaker; then place a bar strainer on top of a punch-glass and empty the contents of the shaker into the strainer; slowly squirt siphon seltzer over the ice until the glass is full ; t hrow away the ice, stir well, and serve. (THE WORD "TOMAT" IS THE FRENCH FOR TOM.A'.l'O.) This popular French beverage is made like an Absinthe Drip, with grenadine syrup substituted for all other sweetening, and takes its name from its peculiar tomato color. (See Recipe No. 4. ) VICTORIA. FROM THE RECIPE OF MY OLD ASSOCIATES, JIM AND JOE :MARSHALL, THE STRAND, LONDON. 13 Place half a pony glassful of Creme Yvette (Violette) on the bar-top; then shake up about two teaspoonfuls of absinthe with a little cracked ice 11nd strain the same over the cordial in the pony glass. That's all. TOMAT. 12 SUISSESSE. 11 WESTERN STYLE. A LA JOHN P. GJ,YNN, SAN FRANCISCO, CAL.