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- Absinthe Cocktails
- Classic Cocktails
- Cocktail Recipes
Absinthe (Special) Cocktail
2/3 absinthe 1/6 gin 1/6 syrup of anisette or gomme syrup* 1 dash orange bitters 1 dash Angostura Bitters Shake thoroughly, and strain into cocktail glass. * Syrop Gomme, or simple syrup. Savoy Cocktail Book, 1930
Absinthe Cocktail
Add to iced tumbler, stir and strain into a cocktail glass: 2 dashes of gin 2/3 absinthe 1/3 water The Old Waldorf-Astoria Bar Book, 1933
Absinthe Cocktail
Mix in large bar glass: 1 pony absinthe 1 dash anisette 1 dash bitters 4 dashes gum* 1 wineglass water Glass fine ice Shake well and strain into cocktail glass. * Syrop Gomme, or simple syrup. Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.
Absinthe Cocktail
Absinthe Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Absinthe Cocktail (1888)
Fill with ice. Add: 1 bar spoons gomme syrup* 1 dash Boker’s bitters 1 dash anisette 1 oz water or seltzer 3 oz absinthe Shake. Strain into cocktail glass. Garnish with a lemon twist. Serve. * Syrop Gomme, or simple syrup. New & Improved Illustrated Bartender’s Manual, 1888
Absinthe Frappé
2/3 Absinthe1/6 Syrup of AnisetteDouble 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
Absinthe Phosphate
2 dashes acid phosphate 1 1/2 oz absinthe 1 oz sweet vermouth, to taste Build in a shaved ice-filled glass. The Gentleman’s Companion, 1946
Absinthe, American Style
Mix in large bar glass: 1 pony absinthe 2 wineglasses water 4 dashes gum* glass fine ice Shake until outside is covered with frost, then strain into sour glass. * Syrop Gomme, or simple syrup. Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.
Absinthe, Italian Style
Mix in large bar glass: 3 lumps ice 1 pony absinthe 1 pony anisette 3 dashes Maraschino Fill with ice water, stir slowly and serve in thin glass. Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.
Absinthe, Baltimore Style
Mix in large bar glass: 1 pony absinthe2 ponies water4 dashes gum* Fill large cocktail glass to the brim with shaved ice, fill with above, dash cherry cordial on top and serve. * Syrop Gomme, or simple syrup. Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.
Absinthe, French Style
Add into large bar glass: 1 wineglass absinthe 4 dashes gum* Fill dripper with ice water and allow the water to drip slowly into the bar glass until full. * Syrop Gomme, or simple syrup. Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.
An Absinthe Cocktail
2 1/4 oz absinthe 1 dash anisette 3/4 oz water 1 bar spoons sugar or gomme syrup, to taste 1 dash orange bitters 1 dash Angostura Bitters 2 bar spoons egg white Blend with crushed ice. Strain into a cocktail glass. Garnish with a lime or lemon twist. The Gentleman’s Companion, 1946
An Absinthe Frappe
(Serves 2) 4 oz absinthe 2 bar spoons Anis del Mono or anisette Shake with crushed ice. Pour into chilled Champagne saucer. Serve with a straw. The Gentleman’s Companion, 1946
Apparent Cocktail
1/2 dry gin 1/2 Dubonnet1 dash absinthe Shake well and strain into cocktailglass. Savoy Cocktail Book, 1930
Atty Cocktail
1/4 French vermouth 3 dashes absinthe 3/4 dry gin 3 dashes Crème de Violette Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930
Balaklava Special No. II
1 1/2 oz kümmel 3/4 oz absinthe 3/4 oz cognac 3/4 oz kirsch 1 bar spoons orgeat 2 bar spoons cream Shake with ice. Serve into a cocktail glass. The Gentleman’s Companion, 1946
Ballantine
Ballantine Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Ballantine
Stir in iced mixing glass and strain into chilled cocktail glass. 2 dashes orange bitters1/2 jigger of French vermouth1/2 jigger of Plymouth Gin1 dash absinthe The Old Waldorf-Astoria Bar Book
Biter Cocktail
4 1/2 oz gin 2 1/4 oz lemon juice, slightly sweetened 2 1/4 oz green Chartreuse 1 dash absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Blackthorn Cocktail
3 dashes Angostura Bitters 3 dashes absinthe 1/2 Irish whisky 1/2 French vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Block and Fall Cocktail
1/6 Anis del Oso or absinthe 1/6 Calvados 1/3 brandy 1/3 cointreau Savoy Cocktail Book, 1930
Bombay Cocktail (No. 2)
1 dash absinthe 2 dashes Curaçao 1/4 French vermouth 1/4 Italian vermouth 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Brazil Cocktail
1 dash Angostura Bitters 1 dash absinthe 1/2 French vermouth 1/2 sherry Stir well and strain into cocktail glass. Squeeze lemon peel on top. Savoy Cocktail Book, 1930
Brazilian Sangria
Prepare a mix of fresh seasonal fruit such as strawberry, lime, orange, kiwi and passionfruit. ¼ oz Lucid Absinthe 1 ¼ oz cachaca ½ oz Spanish brandy ½ oz orange liquor 1 oz red wine Mixed fruits In a cocktail shaker, thoroughly muddle the fruit with Lucid, cachaca, brandy, and orange liquor. Pour into wine […]
Brunelle Cocktail
1/4 absinthe 1/2 tablespoon sugar 3/4 lemon juice Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930
Brut
Brut Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Brut
2 dashes orange bitters1/2 jigger of French vermouth1/2 jigger of Calisaya1 dash absinthe Stir in iced mixing glass and strain into chilled cocktail glass. "An extremely ‘dry’ cocktail. ‘Brut’ (French) means ‘raw.’ Many customers pronounced it ‘Brute,’ and so thought it." The Old Waldorf-Astoria Bar Book
Bunny Hug Cocktail
1/3 gin 1/3 whisky 1/3 absinthe Shake well and strain into cocktail glass. Note: This Cocktail should immediately be poured down the sink before it is too late. Savoy Cocktail Book, 1930
Cabaret Cocktail
1 dash absinthe 1 dash Angostura Bitters 1/2 dry gin 1/2 Caperitif Shake well and strain into cocktail glass. Add a cherry. Savoy Cocktail Book, 1930
Castle Dip Cocktail
1/2 apple brandy 1/2 white crème de menthe 3 dashes absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Choker Cocktail
(Serves 6) 6 oz whisky 3 oz absinthe 1 dash absinthe bitters Thoroughly shake with ice. Strain into 6 cocktail glasses. Note: No sweetening in any form should be added. Drink this and you can drink anything; new-laid eggs put into it become hard-boiled. Savoy Cocktail Book, 1930
Chrysanthemum Cocktail
3 dashes absinthe 1/3 Bénédictine 2/3 French vermouth Shake with ice. Strain into cocktail glass. Squeeze orange peel on top. Well-known and very popular in the American Bar of the S.S. “Europa.” Savoy Cocktail Book, 1930
Cinnabar
1 oz ginger liqueur 2 oz sweet vermouth 1/4 oz fresh lime juice 2 or 3 dashes absinthe 1 or 2 dashes Peychaud’s Bitters Shake and strain into an iced filled Collins glass, top with tonic. Gwydion Stone, 2008
Cocktail à la Louisiane
Combine in a mixing glass: 3/4 oz rye whiskey3/4 oz sweet vermouth3/4 oz Bénédictine3 to 4 dashes Peychaud’s Bitters3 to 4 dashes absinthe Fill glass with cracked ice and stir for 20-30 seconds. Strain into a chilled cocktail glass; garnish with a cherry. Famous New Orleans Drinks and How to Mix ‘Em – Stanley Clisby […]
Cordova Cocktail
2/3 dry gin 1 dash absinthe 1 teaspoonful fresh cream 1/3 Italian vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Corpse Reviver (No. 2)
1 oz lemon juice 1 oz Kina Lillet 1 oz Cointreau 1 oz dry gin 1 dash absinthe Shake with ice. Strain into cocktail glass. Note: Four of these taken in swiftsuccession will unrevive the corpse again. Savoy Cocktail Book, 1930
Creole
1 dash of orange bitters 1/3 jigger absinthe 1/3 jigger Italian vermouth Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book
Crook
Crook Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Crook
1 dash of orange bitters1/3 absinthe2/3 Italian vermouth Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book
Deep Sea Cocktail
1 dash absinthe 1 dash orange bitters 1/2 French vermouth 1/2 old tom gin Shake with ice. Strain into cocktail glass. Add 1 olive and squeeze Lemon Peel ontop. Savoy Cocktail Book, 1930
Dempsey Cocktail
2 dashes absinthe 2 dashes grenadine 1/2 gin 1/2 Calvados Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Depth Charge Cocktail
2 dashes absinthe 1/2 Glass Kina Lillet 1/2 Glass Dry Gin Shake with ice. Strain into cocktail glass. Squeeze orange peel on top. Savoy Cocktail Book, 1930
Dixie Cocktail
1/2 dry gin 1/4 French vermouth 1/4 absinthe Shake with ice. Srain into cocktail glass. Savoy Cocktail Book, 1930
Dorflinger
Dorflinger Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Dorflinger
1 dash of orange bitters 1/3 green absinthe 2/3 Plymouth Gin Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book
Dream Cocktail
1/3 Curaçao 2/3 brandy 1 dash absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Du Barry Cocktail
1 dash Angostura Bitters 2 dashes absinthe 1/3 French vermouth 2/3 Plymouth Gin Shake well and strain into cocktail glass. Garnish with a slice of orange. Savoy Cocktail Book, 1930
Duchess Cocktail (Savoy)
1/3 French vermouth 1/3 Italian vermouth 1/3 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Duchess Cocktail (Waldorf-Astoria)
Duchess Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Duchess Cocktail (Waldorf-Astoria)
1 dash of orange bitters 1/3 absinthe 1/3 French vermouth 1/3 Italian vermouth Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book
Duke
Duke Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Duke
1 dash of orange bitters 2 dashes of absinthe 2 dashes of anisette 1 jigger French vermouth Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book
Dunhill’s Special Cocktail
In a shaker filled with cracked ice: 1 spoonful of Curaçao 1 oz gin 1 oz sherry 1 oz dry vermouth Stir thoroughly with a spoon, shake, strain, and serve. Add 1 olive and 2 dashes of Absinthe to each glass. Savoy Cocktail Book, 1930
E. Nos Cocktail
1/3 French vermouth 2/3 Nicholson’s Gin 3 dashes of absinthe Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930
Earthquake Cocktail
1/3 gin 1/3 whisky 1/3 absinthe Shake with ice. Strain into cocktail glass. Ed. Note: So called because if there should happen to be an earthquake when you are drinking it, it won’t matter. This is a cocktail whose potency is not to be taken too lightly or for that matter, too frequently! Savoy […]
Earthquake Cocktail
Earthquake Cocktail 1/3 gin 1/3 whisky 1/3 absinthe Shake with ice. Strain into cocktail glass. Ed. Note: So called because if there should happen to be an earthquake when you are drinking it, it won’t matter. This is a cocktail whose potency is not to be taken too lightly or for that matter, too frequently! […]
Eye-Opener Cocktail
1 egg yolk 1 teaspoonful powdered sugar 2 dashes absinthe 2 dashes Curaçao 2 dashes crème de noyau 1 oz rum Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Fascinator Cocktail
2 dashes absinthe 1/3 French vermouth 2/3 dry gin 1 sprig fresh mint Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Firpo’s Balloon Cocktail
1 1/2 oz rye whisky 1 1/2 oz sweet vermouth 1 1/2 oz absinthe or Pernod 2 dashes orange bitters or Angostura Bitters 1/4 oz egg whites Shake with ice. Serve into a Champagne saucer. The Gentleman’s Companion, 1946
Fourth Degree (Waldorf-Astoria)
Fourth Degree Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Fourth Degree (Waldorf-Astoria)
Add to iced tumbler, shake and strain into a cocktail glass: 1/3 Italian vermouth2/3 Plymouth Gin1 dash of absinthe The Old Waldorf-Astoria Bar Book
Fourth Degree Cocktail (Savoy)
1/3 gin 1/3 French vermouth 1/3 Italian vermouth 4 dashes of absinthe Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930
Gaby des Lys Cocktail
1 1/2 oz dry gin 1/2 oz orgeat 2 bar spoons absinthe Frappe with ice. Pour into a cocktail glass. The Gentleman’s Companion, 1946
Gasper Cocktail
(Serves 6) 3 glasses gin 3 glasses absinthe Add very little sugar, if required. Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930
Glad Eye Cocktail
1/3 peppermint schnapps 2/3 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Goat’s Delight
Goat’s Delight Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Goat’s Delight
Add to iced tumbler, shake and strain into a cocktail glass: 1/2 kirschwasser1/2 brandy1 dash orgeat syrup1 spoonful cream1 dash of absinthe As to who was the original "goat" cheered by this cup, records are at least vague. The Old Waldorf-Astoria Bar Book
Gun Cotton
2 dashes absinthe 1/3 Hercules 2/3 Booth’s Dry Gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Harry’s Cocktail
1/3 Gancia Italian Vermouth 2/3 gin 1 dash absinthe 2 sprigs of fresh mint Shake with ice. Strain into cocktail glass. Garnish with a stuffed olive. Savoy Cocktail Book, 1930
Harvard Club Pick-Me-Up
1 1/8 oz rye whiskey 1 1/8 oz Pernod (or absinthe) 1 1/8 oz sweet vermouth 2 dashes acid phosphate Frappe with shaved ice. Strain into cocktail glass. The Gentleman’s Companion, 1946
Hasty Cocktail
1 dash absinthe 4 dashes grenadine 1/3 French vermouth 2/3 Nicholson’s Gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Hearn’s
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of Manhattan Bitters1/3 whiskey1/3 Italian vermouth1/3 absinthe The Old Waldorf-Astoria Bar Book
Hearn’s
Hearn’s Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Imperial Cocktail
1 1/8 oz shaved ice 1 dash orange bitters 1 dash absinthe 2 oz dry vermouth 2 oz maraschino liqueur Stir with a spoon. Strain into cocktail glass. Garnish with a Maraschino cherry. Garnish with a lemon twist. Serve. New & Improved Illustrated Bartender’s Manual, 1888
Imperial Topaz No. 2
2 oz light rhum agricole 2 oz fresh pineapple juice 1/4 oz absinthe 2 or 3 dashes of Peychaud’s Bitters 1 dash of orange flower water simple syrup, to taste (or not) Shake and strain into frosted cocktail glass. Gwydion Stone, 2008
Irish Cocktail
2 dashes absinthe 2 dashes Curaçao 1 dash maraschino liqueur 1 dash Angostura Bitters 1/2 glass Irish whisky Shake with ice. Strain into cocktail glass. Add olive and squeeze orange twist on top. Savoy Cocktail Book, 1930
Jeyplak Cocktail
1 dash absinthe 2/3 dry gin 1/3 Italian vermouth Shake with ice. Strain into cocktailglass. Squeeze lemon peel on top. Savoy Cocktail Book, 1930
Johnnie Mack Cocktail
3 dashes absinthe 1/3 orange Curaçao 2/3 sloe gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Knock Out Cocktail
1 teaspoonful white crème de menthe 1/3 absinthe 1/3 dry gin 1/3 French vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Kup’s Indispensable Cocktail
1 dash absinthe1/8 Italian vermouth1/4 French vermouth5/8 dry gin Shake with ice. Strain into cocktailglass. Squeeze orange peel on top. Savoy Cocktail Book, 1930
L’Amour en Fuite
1 ½ oz Plymouth gin ¾ oz Lillet ¼ oz St Germain Elderflower Liqueur Absinthe rinse Stir with ice. Strain into an absinthe-rinsed cocktail glass. By Jamie Boudreau, 2007
Ladies’ Cocktail
2 dashes absinthe 2 dashes anisette 2 dashes Angostura Bitters 1 glass of Canadian Club Whisky Stir with ice. Strain into a cocktail glass. Garnish with pineapple. Savoy Cocktail Book, 1930
Lawhill Cocktail
1 dash absinthe 1 dash maraschino liqueur 1 dash Angostura Bitters 1/3 French vermouth 2/3 Canadian Club Whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Le Rat Blanc
1 1/2 oz absinthe 1/2 oz Anis del Mono or anisette Shake with crushed ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946
Left Bank Spine Stiffener
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
Linstead Cocktail
(Serves 6) 3 glasses whisky 3 glasses sweetened pineapple juice 1 dash absinthe Shake with ice. Strain into 6 cocktail glasses. Garnish by squeezing lemon twist on top. Savoy Cocktail Book, 1930
Little Egypt
1 1/8 oz shaved ice 2 dashes Boker’s bitters 2 dashes absinthe 2 dashes vermouth 4 oz sherry 4 oz Scotch whisky Stir with a spoon. Strain into wine glass. Serve. New & Improved Illustrated Bartender’s Manual, 1888
Loftus
Add to iced tumbler, shake and strain into a cocktail glass: 1/3 French vermouth 1/3 Italian vermouth 1/3 absinthe Called in compliment to Cissie Loftus, famous English comedienne and mimic, long a popular top-liner. The Old Waldorf-Astoria Bar Book
Loftus
Loftus Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
London Cocktail
2 dashes orange bitters 2 dashes syrup 2 dashes absinthe 1/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Lord Buckley
Add to iced collins glass: 2 oz French vermouth 1 dash absinthe 1/2 oz Cassis 2 dashes orange bitters Top with Tonic Water A light, crisp and refreshing summer cooler. Gwydion Stone, 2007
Macaroni Cocktail
1/3 Italian vermouth 2/3 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Maiden’s Blush Cocktail (No. 2)
1/3 absinthe 2/3 dry gin 1 teaspoonful grenadine Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Martini (Special) Cocktail
4 glasses of gin 1 1/2 glasses Italian vermouth 1/3 glass orange-flower water 1 dash absinthe 1 dash Angostura Bitters Shake with lumps of cracked ice. Strain into 2 cocktail glasses. Savoy Cocktail Book, 1930
Maurice Cocktail
1 dash absinthe Juice of 1/4 Orange 1/4 Italian vermouth 1/4 French vermouth 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
McClelland Cocktail
1 dash absinthe 1/3 Curaçao 2/3 sloe gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
McKinley’s Delight
Add to iced tumbler, stir and strain into a cocktail glass: 1 dash Absinthe 2 dashes Cherry Brandy 1/3 Italian vermouth The Old Waldorf-Astoria Bar Book
McKinley’s Delight
McKINLEY�S DELIGHT , as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Melba Cocktail
2 dashes grenadine 2 dashes absinthe Juice of 1/4 lemon or 1/2 lime 1/2 glass Bacardi Rum 1/2 glass Swedish Punch Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Merry Widow Cocktail
2 dashes absinthe 2 dashes Angostura Bitters 2 dashes Bénédictine 1/2 French vermouth 1/2 dry gin Stir with ice. Strain into cocktail glass. Twist lemon peel on top. Savoy Cocktail Book, 1930
Millionaire Cocktail (No. 2)
1 dash anisette 1 egg white 1/3 absinthe 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Minnehaha Cocktail
Juice of 1/4 orange 1/4 French vermouth 1/4 Italian vermouth 1/2 dry gin 1 dash absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Modern Cocktail (No. 1)
1 dash orange bitters 2 dashes Jamaican rum 1 dash absinthe 2 dashes lemon juice 1 glass Scotch whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Modern Cocktail (No. 2)
1 dash orange bitters 1 dash absinthe 1 dash grenadine 1/3 Scotch whisky 2/3 sloe gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Monkey Gland Cocktail
3 dashes absinthe 3 dashes grenadine 1/3 orange juice 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Moonraker Cocktail
(Serves 6) 2 glasses brandy 2 glasses quinquina 2 glasses peach brandy 3 dashes absinthe Shake vigorously. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930
Moonshine Cocktail
(Serves 6) 3 glasses gin 2 glasses French vermouth 1 glass maraschino liqueur 1 drop absinthe Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930
Morning Cocktail
2 dashes Curaçao 2 dashes maraschino liqueur 2 dashes orange bitters 2 dashes absinthe 1/2 brandy 1/2 French vermouth Shake with ice. Strain into cocktail glass. Garnish with a maraschino cherry and twist a lemon peel on top. Savoy Cocktail Book, 1930
Morning Daisy
1 1/8 oz shaved ice 1 bar spoons lemon juice 1 bar spoons sugar 1 bar spoons absinthe 1 egg white 4 oz Scotch whisky Shake in a cocktail shaker. Strain into cocktail glass. Serve. New & Improved Illustrated Bartender’s Manual, 1888
Morning Glory Cocktail
3 dashes gomme syrup 2 dashes Curaçao 2 dashes bitters 1 dash absinthe 1 glass brandy 1 glass whisky 1 lemon peel, twisted 2 lumps of cracked ice Stir thoroughly and remove ice. Fill the glass with seltzer water or plain soda. With a spoon, stir in 1 bar spoon sugar. Savoy Cocktail Book, 1930
Morning Glory Fizz
Juice of 1/2 lemon or 1 lime 1/2 tablespoonful powdered sugar 1 egg white 2 dashes absinthe 1 glass Scotch whisky Shake well, strain into long tumbler and fill with soda water. Savoy Cocktail Book, 1930
Morning Glory No. II
1 1/2 oz rye whiskey or bourbon whiskey 2 bar spoons gomme syrup 2 bar spoons Curaçao 1 1/2 oz cognac 1 bar spoons orange bitters or Angostura bitters 2 bar spoons absinthe or Pernod Stir with ice. Strain into a rocks glass. Top with 1/4 oz club soda. Garnish with a lemon twist. The […]
Nick’s Own Cocktail
1 dash Angostura Bitters 1 dash absinthe 1/2 Italian vermouth 1/2 brandy Shake with ice. Strain into cocktail glass. Add cherry and twist a lemon peel on top. Savoy Cocktail Book, 1930
Nine-Pick Cocktail
2/3 absinthe 1/3 gin 1 dash Angostura Bitters 1 dash orange bitters 1 dash syrup Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930
Nineteen Cocktail
1 dash absinthe 1/6 dry gin 1/6 kirsch 2/3 French vermouth 4 dashes syrup Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Nineteen-Twenty Cocktail
1 teaspoonful groseille syrup* 1/6 Pernod Kirsch 1/6 Crystal Gin 2/3 French vermouth 1 dash absinthe Shake with ice. Strain into cocktail glass. *A red currant syrup, similar to the pomegranate syrup, grenadine. Savoy Cocktail Book, 1930
Nineteen-Twenty Pick-Me-Up Cocktail
2/3 Pernod Absinthe 1/3 gin 1 dash Angostura Bitters 1 dash orange bitters 1 dash gomme syrup Shake well, strain into medium size wine-glass, and fill balance with soda water. Savoy Cocktail Book, 1930
Obituary Cocktail
2 oz gin1/4 oz dry vermouth1/4 oz absinthe Stir with ice. Strain into a cocktail glass.
Odalisque
2 oz cognac 1 oz ginger liqueur (Domaine de Canton) 1 oz Mavrodaphne (Achaia-Clauss) 2 or 3 dashes absinthe Stir and strain into chilled cocktail glass. Gwydion Stone, 2008
Olivette Cocktail
2 dashes syrup 2 dashes orange bitters 3 dashes absinthe 2/3 glass Plymouth Gin Shake with ice. Strain into cocktail glass. Garnish with olive and twist lemon peel on top. Savoy Cocktail Book, 1930
Opal
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of orange bitters 1/2 Plymouth Gin 1/2 French vermouth Stir. Add 1 dash of Absinthe on top. The Old Waldorf-Astoria Bar Book
Opal
OPAL, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Pan American Clipper
1 1/2 oz Calvados or applejack 1 dash absinthe 1 oz lime juice 2 bar spoons grenadine Shake with lumps of cracked ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946
Pansy Cocktail
2 dashes Angostura Bitters 6 dashes grenadine 1 glass absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Parisian “Good-Morning”
1 1/2 oz absinthe 1 bar spoons dry vermouth 2 bar spoons gomme syrup or sugar 1 bar spoons yellow Chartreuse Juice of 1 lime or 1/2 lemon, strained 2 bar spoons anisette Frappe with lumps of cracked ice. Strain into rocks glass. Add ice and top with club soda. Stir. The Gentleman’s Companion, 1946
Pauline Cocktail
(Serves 6) 3 glasses rum 3 glasses sweetened lemon juice 1 dash absinthe 1 dash nutmeg Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930
Peacock
Add to iced tumbler, shake and strain into a cocktail glass: 2 dashes Amer Picon Bitter 2 dashes absinthe 2 jiggers brandy The Old Waldorf-Astoria Bar Book
Peacock
PEACOCK, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Peggy Cocktail
1 dash absinthe 1 dash Dubonnet 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Phoebe Snow Cocktail
1 dash absinthe 1/2 brandy 1/2 Dubonnet Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Piccadilly Cocktail
1 dash absinthe 1 dash grenadine 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Pick-Me-Up
Add to iced tumbler, shake and strain into a cocktail glass: 2 dashes Acid or Lemon Phosphate 1/2 Italian vermouth 1/2 absinthe The Old Waldorf-Astoria Bar Book
Pick-Me-Up
PICK-ME-UP, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Pink Lady No. I
1 1/2 oz old tom gin Juice of 1/2 lemon or 1 lime 1 bar spoons orange bitters 1/2 oz egg white, beaten 1 1/2 oz sloe gin 1 bar spoons absinthe 3/4 oz dry vermouth 2 bar spoons grenadine Shake with lumps of cracked ice. Serve into a goblet. The Gentleman’s Companion, 1946
Plain Sherry Cocktail
(Serves 6) 6 glasses of sherry 1 drop absinthe 1 drop maraschino liqueur Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930
Plain Vermouth Cocktail
(Serves 6) 5 1/2 glasses French vermouth 2 bar spoons absinthe 1 bar spoons maraschino liqueur Shake thoroughly. Strain into 6 cocktail glasses. Garnish with 1 maraschino cherry. Savoy Cocktail Book, 1930
Presto Cocktail
1 dash absinthe 1/6 orange juice 1/6 Italian vermouth 2/3 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Queen Elizabeth Cocktail
1 dash absinthe 1/4 lemon juice 1/4 Cointreau 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Rattlesnake Cocktail
(Serves 6) 4 glasses rye whisky 2 egg whites 1 glass sweetened lemon juice 3 dashes absinthe Shake thoroughly. Strain into 6 cocktail glasses. Note: It will either cure Rattlesnake bite, or kill Rattlesnakes, or make you seethem. Savoy Cocktail Book, 1930
Ray Long Cocktail
1 dash Angostura Bitters4 dashes absinthe1/3 glass Italian vermouth2/3 glass brandy Shake with ice. Strain into cocktail glass. From The Savoy Cocktail Book, 1930
Rees
Add to iced tumbler, shake and strain into a cocktail glass (no ice): 1 dash green absinthe1 dash Angostura Bitters1/10 Italian vermouth9/10 tom gin The Old Waldorf-Astoria Bar Book
Rees
REES, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Remember the Maine
1 1/2 oz rye whisky 3/4 oz sweet vermouth 2 bar spoons cherry brandy liqueur 1 bar spoons absinthe or Pernod Stir with ice. Strain into a Champagne saucer. Garnish with a lime or lemon twist. The Gentleman’s Companion, 1946
Reuben
Add to an iced Collins glass: 2 oz bourbon 2 oz sweet vermouth 1/2 oz absinthe 2 dashes orange bitters 1 tsp grenadine Top with tonic water. Gwydion Stone, 2007
Robert Burns
Add to iced tumbler, stir and strain into a cocktail glass: 1 of orange bitters 1 dash of absinthe 1/4 Italian vermouth 3/4 Scotch whiskey The Old Waldorf-Astoria Bar Book
Robert Burns
ROBERT BURNS, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Russian
Add to iced tumbler, shake and strain into a cocktail glass: 2/3 brandy 1/3 orange juice 1 dash of orange bitters 1 dash of absinthe Note: Another “Russian” contained Vodka, but was seldom called for The Old Waldorf-Astoria Bar Book
Russian
RUSSIAN , as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Salomé
Add to iced tumbler, stir and strain into a cocktail glass: 2 dashes absinthe1/2 Italian vermouth1/2 Dubonnet The Old Waldorf-Astoria Bar Book
Salomé
SALOM�, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Saratoga Brace Up
1/2 oz sugar 2 dashes Boker’s bitters 2 dashes lemon juice 1 dash lime juice 2 dashes absinthe 1 raw egg 1 1/8 oz brandy 3/4 oz shaved ice Shake in a cocktail shaker. Strain into pint glass. Fill with club soda, Vichy water or Apollinaris water. Serve. New & Improved Illustrated Bartender’s Manual, 1888
Saucy Sue Cocktail
1 dash apricot brandy 1 dash absinthe 1/2 Calvados 1/2 brandy Stir with ice. Twist orange peel on top. Savoy Cocktail Book, 1930
Saucy Sue Cocktail
Saucy Sue Cocktail 1 dash apricot brandy 1 dash absinthe 1/2 Calvados 1/2 brandy Stir with ice. Twist orange peel on top. Savoy Cocktail Book, 1930
Savoy Hotel Special Cocktail* (No. 1)
1 dash absinthe 2 dashes grenadine 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Twist lemon peel on top. * Peter ninth Earl of Savoy, brought to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then married them to the most powerful […]
Savoy Hotel Special Cocktail* (No. 1)
Savoy Hotel Special Cocktail* (No. 1) 1 dash absinthe 2 dashes grenadine 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Twist lemon peel on top. * Peter ninth Earl of Savoy, brought to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then […]
Sazerac
1 lump of sugar 1 dash Angostura or Peychaud’s Bitters 1 glass rye or Canadian Club Whisky Stir with ice. Strain into chilled glass. Add l dash absinthe and twist lemon peel on top. Savoy Cocktail Book, 1930 Ed. Note: Most cocktail aficionados now agree that a Sazerac must use Peychaud’s Bitters.
Sazerac
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
Sazerac (Waldorf-Astoria)
Add to iced tumbler, shake and strain into a cocktail glass: 2 dashes of Peychaud Bitters 1 dash absinthe 1 dash Italian vermouth 1 jigger bourbon or Scotch The Old Waldorf-Astoria Bar Book, 1933 Ed. note: The recipe given in The Old Waldorf-Astoria Bar Book differs from both the original and traditional […]
Sazerac (Waldorf-Astoria)
The SAZERAC cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Self Starter Cocktail
Self Starter Cocktail 1/8 apricot brandy 3/8 Kina Lillet 1/2 dry gin 2 dashes absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Self Starter Cocktail
1/8 apricot brandy 3/8 Kina Lillet 1/2 dry gin 2 dashes absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Sherman
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash Angostura Bitters 1 dash orange bitters 3 dashes absinthe 2/3 jigger Italian vermouth 1/3 jigger whiskey The Old Waldorf-Astoria Bar Book, 1933
Some Moth Cocktail
1 dash absinthe 1/3 French vermouth 2/3 Plymouth Gin Shake with ice. Strain into cocktail glass. Add 1 pearl onion. Savoy Cocktail Book, 1930
Special (Rough) Cocktail
1 dash absinthe 1/2 applejack 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Special Rough Cocktail
Special Rough Cocktail 1 dash absinthe 1/2 applejack or moonshine 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Special Rough Cocktail
1 dash absinthe 1/2 applejack or moonshine 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Suisse Cocktail
1 egg white 4 dashes anisette 1 glass absinthe Shake with ice. Strain into medium size glass. Savoy Cocktail Book, 1930
Swan
Add to iced tumbler, shake and strain into a cocktail glass: juice of one lime1/2 jigger Swan Gin1/2 jigger French vermouth2 dashes Angostura Bitters2 dashes absinthe The Old Waldorf-Astoria Bar Book, 1933
Swan
The SWAN cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
T.N.T. Cocktail
T.N.T. Cocktail 1/2 Canadian Club Whisky 1/2 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
T.N.T. Cocktail
1/2 Canadian Club Whisky 1/2 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Temptation Cocktail
1 orange twist 1 lemon twist 2 dashes Dubonnet 2 dashes absinthe 2 dashes Curaçao 1 glass Canadian Club Whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
The Astor Hotel Special
1 1/2 oz cognac 2 bar spoons maraschino liqueur 1/3 oz egg whites 3/4 oz absinthe 1 bar spoons lemon juice Shake with lumps of cracked ice. Strain into a goblet. Top with chilled soda water. The Gentleman’s Companion, 1946
The Governor’s
1 1/2 oz gin 1 1/2 oz Pimm’s No. 1 1/2 oz fresh squeezed lime juice 1/2 oz simple syrup 1/4 oz absinthe Shake with ice. Strain into frosted cocktail glass. Gwydion Stone, 2008
The Sahara Glowing Heart
1 oz dry gin 1 oz absinthe or Pernod 1 oz apricot eau de vie 1/2 oz grenadine Shake with ice. Strain into a Champagne saucer. The Gentleman’s Companion, 1946
Third Degree (Waldorf-Astoria)
Add to iced tumbler, shake and strain into a cocktail glass: 1/8 French vermouth 7/8 Plymouth Gin 2 dashes absinthe The Old Waldorf-Astoria Bar Book, 1933
Third Degree Cocktail (Savoy)
Third Degree Cocktail (Savoy) 2/3 Burrough’s Plymouth Gin 1/3 French vermouth 4 dashes of absinthe Shake with ice. Strain into old-fashioned whisky rock glass. Savoy Cocktail Book, 1930
Third Degree Cocktail (Savoy)
2/3 Burrough’s Plymouth Gin 1/3 French vermouth 4 dashes of absinthe Shake with ice. Strain into old-fashioned whisky rock glass. Savoy Cocktail Book, 1930
Third Rail Cocktail (No. 2)
Third Rail Cocktail (No. 2) 1 dash absinthe 1/3 Bacardi Rum 1/3 Calvados or apple brandy 1/3 brandy Shake well and strain into cocktail glass. Ed. Note: Simply splendid. Better than 11,000 volts. Savoy Cocktail Book, 1930
Third Rail Cocktail (No. 2)
1 dash absinthe 1/3 Bacardi Rum 1/3 Calvados or apple brandy 1/3 brandy Shake well and strain into cocktail glass. Ed. Note: Simply splendid. Better than 11,000 volts. Savoy Cocktail Book, 1930
Trilby Cocktail (No. 2)
Trilby Cocktail (No. 2) 2 dashes absinthe 2 dashes orange bitters 1/3 parfait amour liqueur 1/3 Scotch whisky 1/3 Italian vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Trilby Cocktail (No. 2)
2 dashes absinthe 2 dashes orange bitters 1/3 parfait amour liqueur 1/3 Scotch whisky 1/3 Italian vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Turf Cocktail
Turf Cocktail 2 dashes orange bitters 2 dashes maraschino liqueur 2 dashes absinthe 1/2 French vermouth 1/2 Plymouth Gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Turf Cocktail
2 dashes orange bitters 2 dashes maraschino liqueur 2 dashes absinthe 1/2 French vermouth 1/2 Plymouth Gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Turf Cocktail No. II
1 1/2 oz dry gin 1 oz dry vermouth 2 bar spoons absinthe or Pernod 1 bar spoons maraschino liqueur 1 dash orange bitters or Abbott’s Bitters Shake with ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946
Tuxedo Cocktail (No. 1)
Tuxedo Cocktail (No. 1) 1 lemon twist 2 dashes absinthe 1/2 French vermouth 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Tuxedo Cocktail (No. 1)
1 lemon twist 2 dashes absinthe 1/2 French vermouth 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Tuxedo Cocktail (No. 2)
1 dash maraschino liqueur 1 dash absinthe 2 dashes orange bitters 1/2 dry gin 1/2 French vermouth Shake with ice. Strain into cocktail glass. Add 1 maraschino cherry. Twist 1 lemon peel on top. Savoy Cocktail Book, 1930
Ulanda Cocktail
1 dash absinthe 1/3 Cointreau 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Victory Cocktail
1/2 grenadine 1/2 absinthe Shake with ice. Strain into medium size glass, and fill with soda water. Savoy Cocktail Book, 1930
Vivary
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of orange bitters 1/2 Italian vermouth 1/2 French vermouth 1 dash absinthe The Old Waldorf-Astoria Bar Book, 1933
Vivary
The VIVARY cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Waldorf
Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of Manhattan Bitters 1/3 whiskey 1/3 absinthe 1/3 Italian vermouth The Old Waldorf-Astoria Bar Book, 1933
Waldorf
The WALDORF cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.
Weeseur Special Cocktail
4 dashes absinthe 1/4 French vermouth 1/4 Italian vermouth 1/4 orange Curaçao 1/4 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Which Way Cocktail
1/3 absinthe 1/3 anisette 1/3 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Whip Cocktail
1 dash absinthe 3 dashes Curaçao 1/4 French vermouth 1/4 Italian vermouth 1/4 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
White Lily Cocktail
1/3 Cointreau 1/3 Bacardi Rum 1/3 gin 1 dash absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
White Lotus
1 oz ginger liqueur 2 oz dry vermouth 2 or 3 dashes absinthe Stir with ice. Strain into well-chilled cocktail glass. Float white Jasmine flower. Gwydion Stone, 2008
Whizz-Bang Cocktail
2 dashes absinthe 2 dashes grenadine 2 dashes orange bitters 1/3 French vermouth 2/3 Scotch whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Wilson’s South Camp Road Cocktail
3 oz dry gin 1/2 oz Grand Marnier or Curaçao Juice of 1 lime 1 dash Angostura Bitters 1 dash orange bitters 3 oz dry vermouth 1/2 oz absinthe 1 egg white 1 bar spoons grenadine, to taste 1/3 oz sugar or gomme syrup Shake with lumps of cracked ice. Pour into a Champagne saucer. […]
Yellow Daisy Cocktail
(Serves 6) 2 glasses gin 2 glasses French vermouth 1 glass Grand Marnier 1 dash of absinthe Shake with ice. Strain into 6 cocktail glasses. Not only the favourite drink, but also the one made famous, if not invented, by Richard William ("Deadwood Dick") Clark, recently deceased.* Onetime Custer scout, Pony Express rider, Deadwood […]
Yellow Parrot Cocktail
1/3 absinthe 1/3 yellow Chartreuse 1/3 apricot brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Yokohama Cocktail
1 dash absinthe 1/6 grenadine 1/6 vodka 1/3 orange juice 1/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Yolanda Cocktail
1 dash grenadine 1 dash absinthe 1/4 dry gin 1/2 Italian vermouth 1/4 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Zazarac Cocktail
1/6 Bacardi Rum 1/6 anisette 1/6 gomme syrup 1/3 Canadian Club Whisky 1 dash Angostura Bitters 1 dash orange bitters 3 dashes absinthe Shake with ice. Strain into cocktail glass. Twist lemon peel on top. Savoy Cocktail Book, 1930