2 dashes acid phosphate
1 1/2 oz absinthe
1 oz sweet vermouth, to taste
Build in a shaved ice-filled glass.
The Gentleman's Companion, 1946
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
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.