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

Absinthe Frappe

1 jigger absinthe substitute 1 teaspoon sugar sirup 1 jigger charged water

Fill a small highball glass with cracked or shaved ice. Pour in the sugar sirup, then the absinthe substitute, and drip water (seltzer or other charged water will improve it) slowly while frappeing with the spoon. Continue jiggling the barspoon until the glass becomes well frosted. This is the simple and easy way to prepare an absinthe drink, one that has many devotees in many lands. Of course, if you have a shiny cocktail shaker and want to put it to work, you can use it. Shake until the shaker takes on a good coating of frost, and then pour the mix ture into glasses which have been well iced before the drink is prepared. 1 jigger absinthe substitute Use a small glass and fill with shaved or finely cracked ice. Pour in the anisette and absinthe. Jiggle with a barspoon until heavily frapped and serve in the same glass. A straw goes with this one. The modern absinthe substitutes cannot be detected in taste even by those who were familiar with the original but now illegal liquor, a flood of fancy and trademarked names has resulted, and it is marketed under such names as Greenopal, Herbsaint, Pernod, Assent, Milky Way, and the like. Absinthe Anisette 1 pony anisette

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