Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Small Glass Filled With Finely-Crushed Ice and Water
  • A Tablespoonful of Absinthe
  • A


Mix the absinthe and Anisette together, strain into small, thin glasses, with crushed ice and water; let the mixture get very cold and serve immediately. The Anisette may be omitted. Some add the white of an egg, but this is according to taste.

This is the recipe that used to be used in old Creole days at the famous old Absinthe House in Bourbon Street.