Frozen Absinthe Recipe
The Frozen Absinthe is a vintage drink 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. 1 tablespoonful of Gum Syrup, ½ wine glass of Absinthe, 1½ wine glass of water, shake well, strain into wine glass and serve.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) gum syrup
- 1 oz (30 ml) absinthe
- 3 oz (90 ml) water
Instructions
Fill a shaker with gum syrup, absinthe, and water. Shake well, strain into a wine glass, and serve.
