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
3 oz sweet vermouth
1 1/2 oz absinthe or Pernod
Shake with crushed ice. Pour into a straight whiskey glass. Add 1/2 oz lump of cracked ice. Top with 1/4 oz of seltzer.
The Gentleman's Companion, 1946