Classic Cocktails

Absinthe Frappé


2/3 Absinthe
1/6 Syrup of Anisette
Double quantity of water

Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler.

Savoy Cocktail Book, 1930

A Classic Cocktail

The Astor Hotel Special

1 1/2 oz cognac
2 bar spoons maraschino liqueur
1/3 oz egg whites
3/4 oz absinthe
1 bar spoons lemon juice

Shake with lumps of cracked ice. Strain into a goblet. Top with chilled soda water.

The Gentleman's Companion, 1946