1940s Recipes + Menus

Firpo’s Balloon

Makes1 drink
RECIPE BY CHARLES H. BAKER, JR.
October 1942
There’s a good reason this recipe doesn’t appear in many cocktail books (or books about absinthe, for that matter): It’s not an easy one to appreciate. But if you’re game, try it with an absinthe that’s on the more herbaceous side—Kübler, for example.
So named because three are alleged to send one bobbing around to the ceiling. To fabricate: 1 jigger each of good Rye and Absinthe, or Pernod Veritas; 3 dashes Orange bitters; and 2 teaspoons fresh egg white. Shake hard [with ice], dish up in big saucer Champagne glasses—and watch your P’s and Q’s.
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