1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Dripped Absinthe Frangaise 1 lump sugar 1 jigger absinthe substitute 1 glass cracked ice

Pour the jigger of absinthe substitute into a barglass filled with cracked ice. Over it suspend a lump ofsugar in a special absinthe glass which has a small hole in the bottom (use a strainer if you haven't the glass) and allow water to drip, drop by drop, slovvly into the sugar. When the desired color which indicates its strength has been reached and most of the sugar dissolved, stir with a spoon to frapp(f. Strain into a serving glass. This recipe is for the original dripped absinthe that made famous Cayetano Ferrer's "Old Absinthe House when he introduced the Parisian drink to New Orleans —the drink containing oil of wormwood which instigat ed the banishing of the word "Absinthe" ftoi^ bottle labels. It is the same dripped absinthe, the "Fairy with Green Eyes," described in Marie Corelli's famous book "Wormwood." Today, the absinthe substitutes are free of the hari^ul extract of the herb Artemisia absinthium, and entirely safe when imbibed (in moderation) at any bar.

Absinthe Cocktail

1 jigger absinthe substitute 1 teaspoon sugar sirup 1 dash anisette 2 dashes Peychaud bitters 2 ounces charged water

Fill a highball glass a little more than half full wiA cracked or crushed ice. Pour in the absinthe substitute, sugar sirup, anisette, and bitters, then squirt in carbonated or other live water. ^Jiggle with a barspoon until the mixture is well frapp^d. Strain into cocktail glasses which have been iced ahead of time. Thirty-seven