What is Absinthe, California Style?

[ThinkingBartender]

Can anyone tell me what Absinthe California is, or Absinthe Panache? They are mixed drinks, but what are their recipes?

Absinthe California is listed in George J. Kappeler's 1895 book; but who has a copy?

[limewine]

From Kappeler's Modern American Drinks:

California Style Absinthe

A mixing-glass half full fine ice, one jigger absinthe. Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic.

That's it. He also lists an Absinthe, Italian style (with dashes of maraschino and anisette added, then stirred with still water) and Absinthe, Swiss Style (shaken with water and gum syrup, strained into champagne tumbler then topped with seltzer), along with your basic, everyday Dripped Absinthe.

[ThinkingBartender]

From Kappeler's Modern American Drinks:

QUOTE

California Style Absinthe

A mixing-glass half full fine ice, one jigger absinthe. Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic.

Thats a pretty plain drink, by todays standards at least. I think I will stick with Absinthe Frappes and possible variants of that drink.

There don't seem to be that many drink recipes that use large amounts of absinthe, rather than just a dash.