Edited to add drink recipes:
They're from a book titled Twentieth Century Guide For Mixing Fancy Drinks by James C. Maloney. There are some truly odd recipes in the book. Two thirds of them call for abrocotine aka Creme d'Apricot, about half use raw egg whites (a few used raw egg yolks). The author also seems to be inordinately fond of Creme d'Violet, which I cannotgstand (anything with violets, really).
They use some measurements that aren't real common nowadays, and my conversions may be a little off, but not more than a quarter ounce.
Fill mixing glass 2/3 full of fine ice
1 piece lemon peel
1 tsp simple syrup
2 dashes Peychaud's bitters
1 ounce absinthe (it specifies Eagle absinthe)
1 ounce water
Shake and strain into a cocktail glass, with a spritz of seltzer.
Put a small piece of ice in a champagne glass
1 tsp absinthe
1/2 tsp peppermint
1 tsp pineapple syrup
1 tsp maraschino syrup
1.5 oz. brandy
Top off glass with ginger ale.
Morning Glory Fizz
Fill Mixing glass 3/4 with fine ice. Mix 3 or 4 dashes absinthe in a little water then add
3 dashes lime juice
4 of 5 dashes lemon juice
1 tablespoonful powdered sugar
White of 1 egg
2 oz whisky
Shake and strain into cocktail glass, top glass wtih seltzer or mineral water.
In a sherry glass mix
1 oz absinthe
Yolk of 1 egg
1 oz Eau d'Or (a spiced citrus and anise liqueur similar to Goldwasser, a recipe to recreate it it can be found at http://homedistiller.org/liqueurs2.htm
Use care not to break the yolk.
In a large shaker glass mix
1/2 tbsp powdered sugar
1 or 2 dashes lime or lemon juice
4 dashes absinthe
Dissolve well in a little water, fill glass with ice then add
3 oz kirschwasser (cherry brandy)
English Royal Punch Not absinthe, but it's interesting and includes Arak.
In a medium-sized punch bowl mix
1 pint hot green tea
1/2 pint brandy
1/2 pint Jamaican rum
2 oz curacao
2 oz arak
Juice of 2 limes or lemons
1 lemon, cut in slices
1/2 pound sugar
Add the whites of 4 eggs
Edited by luchog, 20 November 2006 - 09:06 PM.