1912 The Buffet Blue Book bu John H Considine

MIXED DRINKS

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The following 300 recipes are accepted as the Standard for mixing throughout the world, and embrace French, German, Span– ish, English, Italian, South American and American Styles. 1. ABSINTHE, AMERICAN STYLE. A large bar glass. %. glass of fine lee, 4 or 5 dashes gum syrup, 1 pony absinthe, 2 wine glasses of water. Shake the ingre– dients until the outside of the shaker is covered with ice. Strain into a large bar glass. 2. ABSINTHE COCKTAIL. Fill mixing glass 2-3 full -of fine Ice. 1 piece of lemon peel, 3 dashes of syrup, 2 dashes Abbott's Bitters, %. wine glass of absinthe, %, wine glass of water. Stir well and strain into a cocktail glass, dash with seltzer, serve. 3. ABSINTHE DRIPPED. One pony of absinthe. Fill the bowl of your absinthe glass (whic!1 has a hole in the center) with fine ice and the balance of water. Then elevate the bowl and let con– tents drip into the glass containing the ab– sinthE. until the color shows sufficiency. Pour into a thin bar glass and serve.

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