1882 - New and improved Bartender's manual
Harry Johnson

3-4 dashes gomme
1 dash bitters
1 dash anisette
1/4 water
3/4 absinthe

1884 THE MODERN BARTENDERS’ GUIDE or FANCY DRINKS AND HOW TO MIX THEM by O.H. Byron
Pg. 17

(Large bar glass.)
Fill tumbler with ice.
3 or 4 dashes of gum syrup.
1 dash Angostura bitters.
1 dash anisette.
¼ wine glass water.
¾ wine glass absinthe
Stir well, strain into a fancy cocktail glass. Twist a piece of lemon peel on top, serve.

1895 THE MIXOCOLOGIST by C.F. Lawlor
(Use medium-size glass.)

Fill glass nearly full fine ice; cool off claret-glass while preparing.
Take 2 dashes Angostura bitters.
2 dashes anisette.
2/3 jigger absinthe.
Add a little water; stir well, and strain into claret-glass.

1895 JIGGER, BEAKER, & GLASS: DRINKING AROUND THE WORLD by Charles H. Baker, Jr.
Pg. 7

An Absinthe Cocktail, as Mixed for us by an itinerant Russian prince on the occasion of our usual morning pilgrimage to Harry’s American Bar, which is in Paris. During several weeks domicile in Hotel Daunou over Ciro’s across the Rue Daunou, we often groped to Harry when visibly withering on the vine—seeking aid and comfort. On this especial occasion a Russian gentleman spied our ambulant corpse, took pity, bowed Harry aside in his spotless white ocat, and in a small frappe shaker compounded the following life saver. We advocate putting it in The Mixer for a jiffy with finely cracked ice.

Absinthe, 1 ½ jiggers
Anis or anisette, dash
Water, ½ jigger
Sugar or gomme shyrup, ½ tsp or less
Orange & Angostura bitters, dash each
White of egg, 1 tsp
Twist of lime or lemon peel.

This is an excellent appetizer and tonic. Twist bit of peel to insure getting oil on surface of the drink. Must be very cold.

1896 - Bariana
Louis Fouquet
(shaken with crushed ice)

4 dashes angostura
2 dashes curacao Cusenier
1 tea spoon of anisette liqueur
same amount of absinthe and water

1900 - Mixed Drinks and How To Make Them
The Bishop and Babcock Co
(shaken)

pony(?30 ml?) absinthe
dash anisette
dash bitters
one wineglass water
glass fine ice
4 dashes gomme

1902 RECIPES OF AMERICAN AND OTHER ICED DRINKS by Charlie Paul
Pg 11

Take half-pint tumber half full of chipped ice,
with about one wine-glassful of iced water,
two dashes anisette,
one dash of Angostura bitters,
and one pony glass of absinthe;

pour the water in a small stream, then shake up some time and strain into a claret glass.

1904 - American Bar
F. L. Newman

2 dashes sugar sirup
2 drops angostura bitters
1/2 glass of absinthe
1 glass of water

1906 – A Bachelor’s Cupboard
John W. Luce
(Shaved ice build in goblet glass)

2 dashes of maraschino
1 dash orange bitters
1 pony of absinthe

1914 Drinks by Jacques Straub

¾ jigger green absinthe
1 dash orange and Angostura bitters
1 dash anisette
Shake well. Serve.

1920 - The Cocktail Key
Herbert Jenkins LTD
(shaken)

1 dash angostura
1/3 glass absinthe
3 dash of sugar sirup
2/3 glass of water

1927 BARFLIES AND COCKTAILS by Harry and Wynn
Pg. 7

2/3 absinthe
1/6 gin
1/6 syrup of anisette or syrup of gomme
Add one dash Orange
One dash Angostura
Shake until frozen, and strain into cocktail glass.

1930 - The Savoy Cocktail Book
(shaken)

4 absinthe
4 water
dash sugar
dash bitters

1933 - The Old Waldorf Astoria Bar Book
(stirred)

2/3 absinthe
1/3 water
2 dashes of gin

1935

¾ Absinthe
¼ Water
1 dash gum syrup
1 dash bitters
Shake well with cracked ice and strain into 3 oz cocktail glass.

 

1936 - The Artistry of Mixing Drinks
Frank Meier
(shaken)

N°1
dash anisette
dash absinthe

N°2
dash orange bitters
1/3 gin
2/3 absinthe

1937 - Approved Cocktails UKBG
(shaken)

50% absinthe
50% water
1 dash sirup
1 dash angostura

1940 THE OFFICIAL MIXER’S MANUAL by Patrick Gavin Duffy
p. 131

¾ Absinthe
¼ Water
1 Dash Gum Syrup
1 Dash Angostura Bitters
Shake well with cracked ice and strain. Use glass number 2. {This is a cocktail glass.}

Absinthe (Special) Cocktail

½ Absinthe
½ Water
1 Dash Syrup
1 Dash Angostura Bitters
Shake well and strain into glass. Use glass number 2.

1941 Here’s How: Mixed Drinks by W.C. Whitfield
(no mixing instructions)

1 pony absinthe
1 pony water
2 dashes bitters
3 dashes Benedictine

1946 - The Gentleman's companion
(blender - with crushed ice)

1 1/2 jigger Absinthe
dash Anis or Anisette
1/2 jigger water
1/2 tsp or less sugar or gomme syrup
Dash each Orange & angostura bitters
1 tsp egg white
Twist of lime or lemon peel

1946 The Stork Club by Lucius Beebe
Pg. 8

1 ½ oz absinthe
1 white of egg
1 tsp. sugar
Shake. Twist of lemon peel on top. Serve in 4 oz wine glass.

1948 THE FINE ART OF MIXING DRINKS by David A. Embury
Pg. 230

3 parts Absinthe
2 parts Water
1 teaspoonful of Sugar Syrup to each drink

Shake with crushed ice. A twist of lemon over each cocktail. Some recipes call for a dash of anisette. If grenadine is substituted for gthe sguar syrup the drink becomes the Tomate (toh-maht’), so called because of its tomato color. This is a popular French variety of the Absinthe Cocktail.

1957 Old Mr. Boston
p. 18

1 ½ oz absinthe substitute
¾ oz water
¼ oz Old Mr. Boston Anisette
1 dash orange bitters
Shake well with cracked ice and strain into 3 oz. cocktail glass.

 

Absinthe Special Cocktail

1 ½ oz. Absinthe Substitute
1 oz. Water
¼ Teaspoon Powdered Sugar
1 Dash Orange Bitters
Shake well with cracked ice and strain into 3 oz. cocktail glass.

2004 - Der Mixologist
Carl A. Seuter
(stirred)

3-4 stuckchen Kristalleis
2 dashes angostura bitters
2 dashes orgeat sirup
1 dash anisette
1/4 cocktailglas absinthe

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Ales Olasz & LeNell Smothers
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