The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.103)
| 0.5 lemon | lemon juice — piece of lemon | base |
| 6 oysters | oyster liquor — liquor of half a dozen Blue Point oysters | other |
| 1 teaspoonful | pepper sauce | other |
| red pepper — A little. | other | |
| salt — OCR likely means a pinch of salt, not a pint. | other | |
| 1.5 dashes | Tabasco sauce — Tobasco sauce | other |
| Vinegar — A trace. | other | |
| white pepper — A slightly larger quantity than the red pepper. | other |
- Season a large goblet with lemon, sauces, vinegar, salt, and peppers.
- Add the liquor of half a dozen freshly opened Blue Point oysters and serve.
This preserves the savory oyster-cocktail edge of buffet-bar service, where 'cocktail' can denote a dressed restorative rather than a spirituous mix.
The drink is entirely about seasoning structure and fresh oyster liquor rather than spirit balance.