Absinthe Cocktail

Absinthe Cocktail (Use a large bar glass.) Fill up with ice;

• 3 or 4 dashes of gum syrup ;
• 1 dash of Bitters (Boker's genuine only);
• 1 dash of Anisette ;
• 1/4 wine glass of water;
• 3/4 wine glass of Absinthe;

Shake well until almost frozen, strain it into a fancy cocktail glass; squeeze a lemon peel on top, and serve. This drink is liked by the French and by Americans, it is an elegant beverage and a splendid appetizer, but see that you always have only the genuine Absinthe for mixing this drink.

How to Mix Absinthe

How to Mix Absinthe (Use an Absinthe glass.) In preparing the above drink you must be particular and inquire whether the customer desires it in the old French style or on the new improved plan. Mix as follows in a large bar or Absinthe glass: 1 pony glass of Absinthe, place this into the large glass, take the top part of the Absinthe glass, which has the shape of a bowl, with a small round hole in the bottom, fill this with fine shaved ice, and water; then raise the bowl up high, and let the water run or drip into the glass containing the Absinthe; the color of the Absinthe will show when to stop; then pour into the large glass and serve. None but genuine Absinthe should be used, which you can easily tell by the color in mixing, as it will turn to a milk color and look cloudy, which the domestic article does not. This is what they call an old style French Absinthe.

Manhattan Cocktail

Manhattan Cocktail (Use a large bar glass.) Fill the glass up with ice;

• 2 or 3 dashes of Gum Syrup;
• 1 or 2 dashes of Bitters; (Boker's genuine only);
• 1 dash of Curacoa (or absinthe if required);
• 1/2 wine glass of Whiskey;
• 1/2 wine glass of Vermouth;

Stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on the top, and serve; leave it for the customer to decide whether to use Absinthe or not. This drink is very popular at the present day.

Morning Glory Fizz

Morning Glory Fizz (Use a large bar glass.) In all first-class barrooms it is proper to have the whites of eggs separated into an empty bottle, provided you have a demand for such a drink, and keep them continually on ice, and by doing so, considerable time will be saved; mix as follows:

• 1 fresh egg (the white only);
• 3/4 table-spoonful of sugar;
• 1 or 2 dashes of lemon juice;
• 2 or 3 dashes of lime juice;
• 3 to 4 dashes of absinthe, dissolved well with a little water;
• 3/4 glass filled with fine shaved ice;
• 1 wine glass of Scotch whiskey;

Shake up well with a shaker; strain it into a good sized bar glass; fill up the balance with Syphon Selters or Vichy Water, and serve. The above drink must be drank as soon as prepared so as not to lose the effect and flavor. The author respectfully recommends the above drink as an excellent one for a morning beverage, which will give a good appetite and quiet the nerves.

California Style Absinthe

California Style Absinthe A mixing glass (12 ounces) half full fine ice, one jigger absinthe. Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic.

Monkey Gland

Monkey Gland From the Bridgeport Telegram, 1923

• one-half gin
• one-half orange juice
• a dash of absinthe
• a dash of grenadine

All well shaken together with plenty of ice

Absinthe

Absinthe (When the customer asks for Absinthe without specifying any particular style of service). Pour one pony of Absinthe into large Bar glass and let ice cold water drip from the Absinthe glass into Bar glass until full. The Absinthe glass has a hole in the center. By filling the bowl of the Absinthe glass partly with Shaved Ice, and the rest with water, the water will be ice cold as it drops from the Absinthe glass.

Absinthe Cocktail

Absinthe Cocktail Mixing glass 3/4 full Shaved Ice.

• 1/2 jigger Water.
• 1/2 jigger Absinthe.
• 2 dashes Angostura Bitters.
• 1 teaspoonful Benedictine.

Stir; strain into Cocktail glass and serve.

Absinthe Frappe

Absinthe Frappe Fill medium Bar glass full of Shaved Ice.

• 1 teaspoonful Benedictine.
• 1 pony Absinthe.

Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.

Absinthe, American Service

Absinthe, American Service Mixing glass 3/4 full Shaved Ice.

• 4 dashes Gum Syrup.
• 1 pony Absinthe.

Shake until outside of shaker is well frosted; strain into large Champagne glass and serve.

Absinthe, French Service

Absinthe, French Service Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.

Absinthe, Italian Service

Absinthe, Italian Service

• 1 pony of Absinthe in a large Bar glass.
• 3 pieces Cracked Ice.
• 3 dashes Maraschino.
• 1/2 pony Anisette.

Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.

Horse Thief Cocktail

Horse Thief Cocktail Fill a large Mixing glass with Lump Ice.

• 2 dashes green Absinthe.
• 1/2 pony Italian Vermouth.
• 1 jigger Sir Robert Burnette's Old Tom Gin.

Stir well and serve in a Cocktail glass.

"The World's" Morning Delight

"The World's" Morning Delight A large tumbler, * the juice of half a lemon * the juice of half an orange * a little fine sugar * 2 dashes of Russian kümmel * 2 dashes of maraschino * 1 1/2 ponies of absinthe Fill your glass with fine ice, shake this well, strain, add some Seltzer and serve.

A Pansy Blossom

A Pansy Blossom (For Two) A large tumbler with some fine ice, * 6 dashes of gum * 1/4 glass of Russian kümmel * 1/4 glass of absinthe * 1/4 glass of vino vermouth * 1/4 glass of maraschino * the white of two eggs Shake to the coldest point; strain into 2 fancy glasses, and serve.

Absinthe Cocktail

Absinthe Cocktail A goblet of shaved ice, * 2 dashes of maraschino * 1 dash of bitters (orange) * 1 dash of anisette * 1 pony of absinthe Stir very well, strain into a cocktail glass, and serve.

Absinthe Frappe

Absinthe Frappe (American Style) A mixing-glass with fine ice, * 1 dash of gum * 1 1/2 ponies of absinthe Shake this exceedingly well, strain into a cocktail glass, and serve.

Absinthe aux Dieux

Absinthe aux Dieux A tumbler 2/3 full of ice, * 2 dashes of gum * 1 pony of absinthe * 1 dash of maraschino Shake it heartily; freeze to the coldest degree; strain into a cocktail glass; drop a little crême de roses in the centre, and serve.

Absinthe à la Parisienne

Absinthe à la Parisienne A medium-sized glass, * a drink of absinthe in the bottom Fill your glass with cold water, by letting it drip into the glass very slowly.

Appetizer à l'Italienne

Appetizer à l'Italienne * 2/3 of vino vermouth * 1/3 of Fernet branca * 1 dash of absinthe * 2 dashes of gum A little ice in the glass, stir well, strain, and serve.

Avant Souper

Avant Souper A whiskey-tumbler with 2 lumps of ice, * 2 drops of gum * 1 pony of absinthe Let it stand for about two minutes. Fill your glass up with water slowly, by letting the water drip; remove the ice, and serve.

Bon Appetit

Bon Appetit A goblet two-thirds full of fine ice, * 2 dashes of gum * 1 dash of bitters * 1 dash of absinthe * 2/3 of vino vermouth * * 1/3 of sherry wine Stir well, strain, and serve.

Exquisite

Exquisite A goblet with 2 dashes of gum, * 1 dash of bitters * 1 dash of absinthe * 2/3 of vino vermouth * 1/3 of Russian kümmel * 1 dash of crême de roses Fill your glass with ice, stir, strain, and serve.

Frappé à la Guillaume

Frappé à la Guillaume 2 dashes of gum in the bottom of the glass, * fill your glass with ice * 1 pony of absinthe * 1/2 pony of vino vermouth * 2 dashes of anisette Freeze this to the coldest point, and serve.

Holland Gin Cocktail

Holland Gin Cocktail A goblet filled with fine ice, * 2 dashes of gum * 1 dash of absinthe * 1 drink of Holland gin * 2 dashes of orange bitters (1 dash of green chartreuse may be added.) Stir this well, strain, and serve.

Holland's Pride

Holland's Pride A mixing glass 2/3 full of ice, * 3 dashes of gum * 2 dashes of bitters * 1 dash of absinthe * 2/3 of Holland gin * 1/3 of vino vermouth Stir well, strain, and serve.

Imperial Opal

Imperial Opal A mixing-glass 2/3 filled with fine ice, * 1 pony of absinthe * 1 dash of anisette * 1 dash of chartreuse (yellow) Shake this to the freezing-point; strain into a cocktail glass; drop a little crême de roses in the centre, and serve.

L'Aurore

L'Aurore A goblet filled with fine ice, * 1 dash of gum * 2 dashes of orange bitters * 1/3 of vino vermouth * 2/3 of Old Tom gin * 1 dash of absinthe * 1 dash of maraschino Stir, strain, and serve with a little fruit.

Manhattan Cocktail

Manhattan Cocktail Half a tumblerful of cracked ice, * 2 dashes of gum * 2 dashes of bitters * 1 dash of absinthe * 2/3 drink of whiskey * 1/3 drink of vino vermouth (A little maraschino may be added.) Stir this well, strain, and serve.

Sans Souci

Sans Souci (For Two) A large glass, with the juice of a lime or lemon, * a spoonful of sugar * the yolks of two eggs * fill your glass two-thirds full of ice * 2 ponies of absinthe * 1 pony of maraschino * 1 pony of vermouth * 1 dash of white curacao Shake this exceedingly well; strain into two fancy wineglasses, beat up the white of one egg to the form of frozen snow, with some sugar; put this on top of your two drinks, and serve with a spoon.

The Angelus

The Angelus Fill a large glass two-thirds full of fine ice, * 1 dash of gum * 1 dash of absinthe * a little vino vermouth * 1 pony of Old Tom gin * 2 dashes of orange bitters * 2 dashes of curacao Stir well, and strain into a fancy glass.

The Anticipation

The Anticipation A glass with fine ice, * 1 dash of absinthe * 2 dashes of gum * 1/2 of sherry wine * 1/2 of vino vermouth Freeze this well; strain and serve.

The Beginner

The Beginner A goblet with fine ice, * 2 dashes of gum * 2 dashes of orange bitters * 1 dash of absinthe * 1/2 of French vermouth * 1/2 of Russian kümmel Stir this well, strain, and serve.

The Bitter-Sweet Cocktail

The Bitter-Sweet Cocktail A glass with ice, * 1/3 drink of kümmel * 1/3 drink of vino vermouth * 4 dashes of absinthe * 1 dash of bitters (orange) * 3 dashes of gum * 1 dash of anisette Stir, strain, and serve.

The Brain-Duster

The Brain-Duster Into a mixing-tumber squeeze the juice of a lime, * 2 dashes of gum * 1 pony of absinthe * 2 dashes of vino vermouth * 2 dashes of sherry wine Fill you glass with ice, stir, strain, and serve.

The Foundation

The Foundation (For Two) A large tumbler with 2 fresh eggs, * the juice of a lemon * 2 barspoonfuls of sugar * 1/2 glass of shaved ice * 2 dashes of calisaya * 2 drinks of Old Tom gin * 1 dash of absinthe * 2 dashes of vino vermouth Shake for full 2 minutes; strain into a high glass; fill the balance with carbonic water, and serve.

The Gladstone

The Gladstone Fill a tumbler half-full with fine ice, * 2 dashes of gum * a little maraschino * 2 dashes of bitters * 1 dash of absinthe * 1 drink of whiskey * 1 dash of Jamaica rum * 1 dash of Russian kümmel Stir well and strain into a cocktail glass.

The Great Appetizer

The Great Appetizer Fill a glass with ice, * 3 dashes of gum * 1/2 pony of absinthe * 2 dashes of bitters (calisaya) * 1 dash of orange bitters * 1 dash of vino vermouth Stir this well, strain, and serve.

The Invitation

The Invitation (For Two) A glass with 2 dashes of gum, * some fine ice * 1 small drink of sherry wine * 1 small drink of vino vermouth * 2 dashes of absinthe Freeze this to the coldest point; strain into 2 fancy glasses, and serve.

The Kaleidoscope

The Kaleidoscope A mixing-glass with some cracked ice, * 1 pony of absinthe * 1 pony of vino vermouth * 3 dashes of maraschino * 3 dashes of benedictine * 3 dashes of curacao * 3 dashes of crême de cocoa Shake to the freezing-point; strain into a fine wineglass, and serve.

The Lily Bouquet

The Lily Bouquet (For Two) A goblet with fine ice, * 3 dashes of gum * 2 ponies of absinthe * 2 ponies of benedictine * 2 dashes of crême de roses * 1 dash of anisette * the white of two eggs Shake very well, strain, and serve.

The Mayor

The Mayor (An Imitation of a Mint Julep) A large glass with an egg in the bottom, * a barspoonful of sugar * 2 dashes of absinthe * 1/3 of vino vermouth * 2/3 of kümmel * 2 gills of cream Fill you glass with ice; freeze to the lowest point; strain into a tall glass; squeeze a little lemon-peel on it.

The Morning Delight

The Morning Delight In a mixing-glass put the white of an egg, * the juice of a lime * the juice of half an orange * fill your glass with ice * 1/2 pony of absinthe * 1 pony of whiskey * 1/2 pony of sherry wine * 1 spoonful of sugar * 2 dashes of calisaya Shake this well; strain into a fancy glass and fill the balance with seltzer.

The Opal

The Opal A goblet with ice, * 2 dashes of gum * 1 pony of absinthe * 1 dash of maraschino Stir well, strain into a cocktail glass; pour a little crême de menthe in the centre, which will go to the bottom, and serve.

The Preserver

The Preserver A large glass 2/3 full of fine ice, * 1 dash of bitters * 1 dash of absinthe * 2/3 of vino vermouth * 1/6 of anisette * 1/6 of curacao Mix well, strain into a fancy glass, and present.

The Press

The Press The white of an egg in the bottom of a glass * 3 dashes of lemon-juice * 1 spoonful of sugar * 2/3 of whiskey * 1 dash of St. Croix rum * 1 dash of calisaya * 1 dash of absinthe Fill your glass with ice, shake well, strain into a fizz-glass and fill the balance with Seltzer.

The Weeper's Joy

The Weeper's Joy A goblet 2/3 full of fine ice, * 3 dashes of gum * 1/2 pony of absinthe * 1/2 pony of vino vermouth * 1/2 pony of kümmel * 1 dash of curacao Stir very well, and strain into a cocktail glass.

Tip-Top Sip

Tip-Top Sip A goblet with a dash of crême de roses, * 1 dash of absinthe * 1/3 of sherry wine * 1/3 of port wine * 1/3 of vino vermouth * a little fine ice Mix this thoroughly, strain into a fancy glass, and present.

Tom Gin Cocktail

Tom Gin Cocktail A goblet filled with ice, * 2 small dashes of gum * 1 dash of absinthe * 1 drink of Old Tom gin * 2 dashes of orange bitters (A dash of green chartreuse may be added.) Stir well, strain, and serve.

Vermouth Cocktail

Vermouth Cocktail A glass with some fine ice, * 1 dash of bitters * 2 dashes of maraschino * 1 dash of absinthe * 1 drink of vino vermouth Stir to the freezing-point, and strain into a cocktail glass.

Whiskey Cocktail

Whiskey Cocktail Half a glassful of fine ice, * squeeze a little lemon-peel over it * 3 dashes of gum * 2 dashes of bitters * 1 dash of absinthe * 1 drink of whiskey Stir this well, strain and serve.