1934 Tom and Jerry's Bartender's guide

The Complete Buffet G,wt"de, or

12

AMERICAN METHOD OF SERVING ABSINT.EE. U glass of finely shaved ice. 4 or 5 dashes gum syrup. I pony Absinthe. 2 wine-glasses of water. . Shake the ingredi~nts until the outside of the shaker is- covered with ice. Strain into a large champagne glas~. FRENCH METHOD OF SERVING ABSINTHE. (Use a champagne glass standing in a bowl.) I pony glass Absinthe. Fill the bowl of your Absinthe glass (which has a hole in the center) with shaved ice and the balance with water. Then elevate the bowl and le~ the contents drip into the glass containing the Absinthe, until the color shows a sufficiency. Pour into a large bar glass. ITALIAN METHOD OF MIXING ABSINTHE. (A large bar glass.) 1 POJ?.Y of Absinthe. 2 or 3 pieces of cracked ice. 2 or,3 dashes Maraschino. ~ pony of anisette. Pour ice water into the glass; slowly stir with a spoon · and serv~. HALF AND HALF. (Use stone bar-mug.) . The American m ethod is to mix half old and half new ale together and serve.