1913 Bartenders' Manual (Bartenders Association of America)

Recipes For Mixing Fancy Drinks Absinthe—American Style.—(A large bar glass.) glass of fine ice; 4 or 5 clashes of gum syrup; 1 pony of absinthe; 2 wineglasses of water. Shake the ingredient until the outside of the shaker is cov ered with ice. Strain into a large bar glass. Absinthe Cocktail.—(A large bar glass.) Fill tumbler with ice; 3 or 4 dashes of gum syrup; 1 dash of Angostura bitters; 1 dash of anisette; % wineglass of water; wineglass absinthe. Stir well; strain into a fancy cocktail glass. Twist a piece of lemon peel on top. Absinthe Frappe.—(In mixing glass.) Yi full of ice; 3 dashes anisette; 1 dash of syrup; 1 jigger water; Yz jigger of absinthe. Absinthe—French Style.—(A large bar glass.) 1 pony of absinthe. Fill the bowl of your absinthe glass (which has a hole in the center) with fine ice and the balance with water. Then elevate the bowl and let the contents drip into the glass containing the absinthe, until the color shows a sufficiency. Pour into a large bar glass. Aguinaldo Punch.—(Large punch glass.) 1 spoon ful of bar sugar; 4 dashes lemon juice; 4 dashes French vermouth; 4 dashes rum; 1 jigger of whisky. Fill glass half full of crushed ice. Fill with seltzer. Decorate with fruit and serve with a straw. Ale Sangaree.—(An ale glass.) 1 teaspoon of powdered sugar; fill up with ale; grate nutmeg on top. Amaranth Cocktail.—Make a regular cocktail and strain into a whisky glass. Fill up with seltzer or Vichy water. Dip a small spoon in fine sugar, and with what sugar remains upon spoon stir up the cocktail so as to cause it to ferment; have the spoon a little wet when dipping in the sugar. American Beauty.—(Use tall thin glass.) 4 tea- spoonful of creme de menthe; fill with shaved ice; then in another glass mix the following: Juice of Y2 orange; small spoonful of sugar; Yi jigger good brandy; Y2 jigger French vermouth; pour in the first glass; dash the top with port wine. Dress with fruits and a sprig of green mint and serve with a straw. '• .• American Flag.—(In wine glass.) Use Yi cream with Y2 maraschino; fill glass with claret, keeping colors separate. American Pousse Cafe.—Lt maraschino; 3 Cura- coa; chartreuse (green); Ya brandy. Keep the colors separate. 14