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.
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.
Tags: absinthe, acarpous, Italian, maraschino, pastis
Posted in The Ideal Bartender | No Comments »
Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.
Tags: acarpous, brandy, Chartreuse, curaçao, flame, layered, maraschino
Posted in The Ideal Bartender | 4 Comments »
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