Behaviour of thujone during distillation
Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, WeiÃenburger Str. 3, D-76187 Karlsruhe, Germany Abstract A discrepancy in the magnitude of thujone concentrations i
Waldorf
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of Manhattan Bitters 1/3 whiskey 1/3 absinthe 1/3 Italian vermouth The Old Waldorf-Astoria Bar Book, 1933
Vivary
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of orange bitters 1/2 Italian vermouth 1/2 French vermouth 1 dash absinthe The Old Waldorf-Astoria Bar Boo
Third Degree (Waldorf-Astoria)
Add to iced tumbler, shake and strain into a cocktail glass: 1/8 French vermouth 7/8 Plymouth Gin 2 dashes absinthe The Old Waldorf-Astoria Bar Book, 1933
Swan
Add to iced tumbler, shake and strain into a cocktail glass: juice of one lime1/2 jigger Swan Gin1/2 jigger French vermouth2 dashes Angostura Bitters2 dashes absinthe The Old Waldo
Sherman
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash Angostura Bitters 1 dash orange bitters 3 dashes absinthe 2/3 jigger Italian vermouth 1/3 jigger whiskey T
Sazerac (Waldorf-Astoria)
Add to iced tumbler, shake and strain into a cocktail glass: 2 dashes of Peychaud Bitters 1 dash absinthe 1 dash Italian vermouth 1 jigger bourbon or Scotch The Old Waldorf-A
Salomé
Add to iced tumbler, stir and strain into a cocktail glass: 2 dashes absinthe1/2 Italian vermouth1/2 Dubonnet The Old Waldorf-Astoria Bar Book
Russian
Add to iced tumbler, shake and strain into a cocktail glass: 2/3 brandy 1/3 orange juice 1 dash of orange bitters 1 dash of absinthe Note: Another “Russian
Robert Burns
Add to iced tumbler, stir and strain into a cocktail glass: 1 of orange bitters 1 dash of absinthe 1/4 Italian vermouth 3/4 Scotch whiskey The Old Waldorf-Astoria Bar Book