1/6 Syrup of Anisette
Double quantity of water
Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler.
Savoy Cocktail Book, 1930
A Classic Cocktail
Coat the interior of a chilled sazerac glass with:
1 bar spoon absinthe or Pernod
Combine in a cocktail shaker:
2 oz rye whiskey
1 bar spoon Peychaud Bitters
Shake with large lumps of ice. Strain into prepared sazerac glass. Garnish with a lemon twist.
The Gentleman's Companion, 1946