(A few)
Absinthe Cocktails
from the Library of D. Catania
From How to Mix Drinks From The Official Mixer’s From ABC of Mixing
by Bill Edwards, 1936: Manual by Cocktails by
Patrick Gavin Duffy, 1934: “Harry” of Ciro’s, 1924:
Wax
1 part Dry Gin Brunelle Cocktail Absinthe Cocktail
1 part Absinthe 1/4 Absinthe 2/3 Absinthe
1 white of Egg per cocktail 1/2 Tablespoon Sugar 1/6 Gin
Sugar to taste 3/4 Lemon Juice 1/6 Syrup of Anisette or Syrup
Shake well and strain into of Gomme
Whip cocktail glass One dash Orange
1 part Brandy One dash Angostura
1 Part French Vermouth Button Hook Cocktail Shake until Frozen, and strain
1 Part Absinthe 1/4 White Creme de Menthe into cocktail glass
1 Part Curacao 1/4 Apricot Brandy
1/4 Absinthe Block and Fall Cocktail
Third Degree 1/4 Brandy 1/6 Absinthe
2 parts Plymouth Gin Shake well with cracked ice 1/6 Calvados
1 part French Vermouth and strain into cocktail glass. 1/3 Brandy
4 parts Absinthe per cocktail 1/3 Cointreau
Serve with an Olive Duchess Cocktail (Invented by T. Van Dycke, at
1/3 French Vermouth Ciro’s, Deauville 1924)
Maiden’s Blush 1/3 Italian Vermouth
2 parts Dry Gin 1/3 Absinthe ***
1 part Absinthe Shake well and strain into Absinthe Cocktail (From
Grenadine to taste cocktail glass. Famous New Orleans Drinks
and how to mix ‘em by S.C.
Knock-Out Which Way Cocktail Arthur 1937)
1 part Dry Gin 1/3 Absinthe 1 jigger absinthe
1 part French Vermouth 1/3 Anisette 1 teaspoon sugar sirup
1 part Absinthe 1/3 Brandy 1 dash anisette
White Mint to taste Shake well and strain into 2 dashes Peychaud bitters
cocktail glass. 2 ounces charged water
Absinthe Fill a highball glass a little more
1 part Absinthe Yellow Parrot Cocktail than half full with cracked or
1 part Lime Juice 1/3 Absinthe crushed ice. Pour in the
3 parts Water 1/3 Yellow Chartreuse absinthe, sugar sirup, anisette,
1 dash Angostura Bitters 1/3 Apricot Brandy and bitters, then squirt in
Sugar to taste Shake well and strain into carbonated or other live water.
cocktail glass. Jiggle with a barspoon until the
*** mixture is well frapped. Strain
Waldorf (From The Old *** into cocktail glasses which
Waldorf-Astoria Bar Book by Absinthe Italian Style (From have been iced ahead of time.
Albert Stevens Crockett, 1935) Cocktail and Tastybite Recipes
Dash of Manhattan Bitters by Barney Burke, 1934) ***
One-third Whiskey Absinthe, 1 Jigger
One-third Absinthe Anisette, 4 Tablespoonsful
One-third Italian Vermouth Maraschino, 3 Dashes
Place in large glass with
*** cracked ice, pour in ice water
to fill glass. Stir and serve.
***
