Shake with ice. Strain into cocktail glass.
Savoy Cocktail Book, 1930
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.
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.