Description
ABSINTHE FRAFPE, No.1.
Use small mixing glass filled with fine ice; add
1 pony of absinthe
1 dash anisette
Shake well, strain into small thin glass, fill glass with seltzer and serve.
ABSINTHE FEAPPE, No.2.
Use small mixing glass filled with fine ice; add
1 pony of absinthe
Shake well, strain into small thin glass; fill glass with ice water.
ABSINTHE FEAPPE, No.3.
Use small mixing glass filled with fine ice; add
1 pony of white absinthe
The white of one egg
Shake well and strain into a burgundy glass; fill with seltzer.
ABSINTHE FBAPPE, No.4.
(This receipt was given to me by a member of the celebrated Clover Club of Philadelphia.)
Take long thin glass into which put
A large lump of ice
1 pony of absinthe
Fill glass with a bottle of Delatour soda; stir well with large spoon and serve.
CREME DE MENTHE FRAPPE.
Use claret or sherry glass filled with fine ice
1 pony of creme do menthej white or green, as customer prefers.
Serve in the ice with straws.
(Any other liqueur may be served the same way, such as CREME DE CACAO, CREME DE NOYAU, CREME DE VIOLETTE, etc.)
DRIPPED ABSINTHE.
Fill absinthe dripper with fine ice and set it on top of the absinthe goblet; then pour into the ice
1 pony of absinthe and
1 jigger of water and let it slowly drip through the ice into the goblet; then strain into a thin Burgundy glass and serve.
BRANDY AND CURACOA.
Use a pony glass one-half full of curacoa, pour brandy on top so it will float.
(Other liqueurs may be used with brandy in the same manner.)
