1934 Harry Johnson's new and improved Bartenders' Manual

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a decanter or pitcher of ice water; the customer puts his absinthe into the large absinthe glass, and as much of it as he desires; then places the sugar tongues across the top of the glass, and the sugar on top of the tongues; pours a few drops of anisette on top of his sugar, according to his taste; and he then fills up the absinthe glass with ice water until the absinthe has a milky, cloudy appearance. 1 table-spoonful of sugar; 2 or 3 dashes of lemon juice; 1 wine-glass of whiskey or Tom gin (according to the customer's taste); 1 egg (the yolk only); f glassful of finely shaved ice. Shake up well in a shaker; strain it into a good-sized fizz-glass; fill up the glasswith syphon, vichy, or setters waters; mix well with a spoon, and serve. This drink will suit old Harry, and is very delicious in the hot season. It must be drank as soon as mixed, else it will lose its flavor. FAIVRE'S POUSSE CAPE. (Use a sherry wine glass.) glassful of Benedictine; ^/g glassful of curagao (red); Vg glassful of "Kirschwasser" or brandy (Martell); 2 or 3 drops of bitters (Boker's genuine only). Attention must be paid to prevent the different colors from running into each other; they should be kept separate. Use a sherry-glass in pouring out the liquors, as it has a better appearance and works quicker. GOLDEN FIZZ. (Use a large bar glass.)