2/3 Absinthe1/6 Syrup of AnisetteDouble 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
Add to iced tumbler, shake and strain into a cocktail glass:
1 dash of Manhattan Bitters1/3 whiskey1/3 Italian vermouth1/3 absinthe
With room for over 200 tastings, provides novices and experts with a primer in absinthe history and facts, as well as instructions on how to conduct scorings and blind tastings.