1934 Harry Johnson's new and improved Bartenders' Manual

— irr —

ITALIAN STYLE OP MIXING ABSINTHE. (Use a large bar glass.)

1 pony-glass of absinthe; 2 or 3 lumps of broken ice; 2 or 3 dashes of maraschino; i pony-glass of anisette. .

Take a small pitcher of ice water, and pour the water slowly into a large bar glass containing the mixture; stir with a spoon, and serve. This is a very pleasant way of drinking absinthe, as it promotes the appetite; it is especially recom mended before meals. GERMAN OR SWISS STYLE OP MIXING ABSINTHE. (Use a large bar glass.) The Germans and the Swiss have the. simplest way of drinking absinthe that I met with in my travels through Europe. If a person goes to a cafe, or bar room (as we call it), and asks for absinthe, the bar tender or waiter puts a pony-glass of absinthe into a large tumbler and sends this and a pitcher of water to the customer, who helps himself to as much as he desires, and there is no mixing or fixing up about it. I consider this a very simple style of drinking ab sinthe, as it tastes just as good to them and answers the purpose. The very latest of all in drinking absinthe at the present time can be seen in the city of Paris and other cities of France. When a gentleman comes into a cafe and sits down and gives his order to the waiter for his absinthe, the latter puts before the customer the bottle of absinthe as well as a bottle of anisette, a piece of loaf sugar, a pair of tongues to hold the sugar, and