Absinthe Cocktail Recipe
The Absinthe Cocktail is a vintage cocktail recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bar glass 4 dashes gum syrup, 3 dashes of bitters (Angostura or Boker's), one half wine glass of Absinthe, one half wine glass of water. Fill with ice, shake well and strain into fancy cocktail glass, throw lemon peel on top and serve.
Modern Recipe
Ingredients
- ¼ oz (7.5 ml) simple syrup
- ¼ oz (7.5 ml) Angostura or Peychaud's bitters
- 1 oz (30 ml) absinthe
- 1 oz (30 ml) water
- Ice
Instructions
Fill a mixing glass with ice, add all ingredients, shake well, and strain into a fancy glass. Garnish with a lemon twist.
