1913 The Up to Date Bartender's Guide by Harry Montague

THE UP'TO.DATE BARTENDERS’ GUIDE. ABSINTHE-—AMERICAN MANN:::11.

Fill a large bar glass. "71 glass finely shaved ice. 4 or 5 dashes gum syrup. I pony absinthe.

.

2 jiggers water. Shake until outside of shaker is frosted. Strain into a large champagne glass. ABSINTHE—.FRENCH MANNER (dripped). Place a champagne glass in a bowl and pour into it: ' . I pony absinthe. Now. fill an absinthe glass (which has a small hole in the bottom) with shaved ice and water. Raise the absinthe glass allowing the contents to drip intoy the glass containing the absinthe. When the color is suflicient. pour into large thin bar glass and serve. " 7