1912 Hoffman House Bartender's Guide by Charley Mahoney

ABSINTHE. As there are several ways of mixing absinthe it is best to inquire 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 absinthe glass; fill this with fine ice and water, and it will drip through the hole into the glass containing the absinthe; 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.

Six dashes gum syrup. One pony glass absinthe. Three wine-glasses water. Shake ingredients until outside of ered with ice; then strain

cov

shaker

is

large bar glass and

in

serve. This

also called Frapped Absinthe.

is

Absinthe—Italian Style.

One pony glass absinthe. Few lumps broken ice. Three dashes Maraschino. One-half pony glass Anisette. Pour ice water slowly into the mixture, stir with

spoon and serve. r

a

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