Absinthe Cocktail
Wednesday, December 31st, 1969Mixing glass ¾ full Shaved Ice.
½ jigger Water.
½ jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.
Stir; strain into Cocktail glass and serve.
Mixing glass ¾ full Shaved Ice.
½ jigger Water.
½ jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.
Stir; strain into Cocktail glass and serve.
Fill a large Mixing glass with Lump Ice.
2 dashes green Absinthe.
½ pony Italian Vermouth.
1 jigger Sir Robert Burnette’s Old Tom Gin.
Stir well and serve in a Cocktail glass.
1 pony of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
½ pony Anisette.
Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.
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.
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.