1934 Harry Johnson's new and improved Bartenders' Manual

— 17G —

HOW TO MIX ABSXNTHE. (Use an absinthe glass.)

In preparing the above drink youmust be particular and inquire, whether the customer desires it in the old French style or on the new, improved plan. Mix as follows in a large bar or absinthe glass:—1 pony-glass of absinthe, place this into the large glass, take the top part of the absinthe glass, which has the shape of a bowl, with a small, round hole in the bot tom, fill this with finely shaved ice and water; then raise the bowl up high, and let the water run or drip into the glass containing the absinthe; the color of the absinthe will show when to stop; then pour into the large glass, and serve. None but genuine absinthe should be used, which you can easily recognize by the color in mixing, as it will turn to a milk color and look cloudy, which the domestic article does not. This is "what they call an old-style French absinthe. AMERICAN STYIiE OP MIXING ABSINTHE. (Use a large bar glass.) f glassful of fine ice; 6 or 7 dashes of gum syrup; Then shake the ingredients, until the outside of the shaker is covered with ice; strain it into a large bar glass, and serve. The way this is mixed it is more pleasant to drink than the French style. The Amer icans are not in the habit of drinking absinthe like the French are, but a drink of it occasionally will hurt nobody. This is what they call American or frozen absinthe. 1 pony-glass of absinthe; 2 wine-glasses of water.