Swiss Ess

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.57)

1. Shake the sugar, lime juice, absinthe, egg white, brandy, maraschino, and fine ice well.
2. Strain into a sour glass, fill with syphon seltzer, and serve.

Ice: Fine ice

Daly's medicinal note is part of the historical framing here and shows how closely some bar drinks still tracked stomachic/restorative logic.

This drink bridges sour and fizz logic by being strained then lengthened with syphon seltzer.

Jack's Manual by J. A. Grohusko (1908, p.61) — Grohusko 1908

1. Shake the white absinthe, anisette, egg white, and shaved ice well.
2. Strain into a cocktail glass and serve.

Ice: Shaved ice

Nose

Cold anise and sweet herbal notes rise above the foam.

Palate

This is a useful absinthe-side branch because it shows the family moving into richer egg-white texture rather than simply water or carbonated lengthening.

Finish

The finish is sweet-anised, cool, and creamy.

Summary

An egg-white absinthe drink from the richer aperitif fringe.

Jack's Manual by J. A. Grohusko (1910, p.84)

1. Shake the white absinthe, anisette, egg white, and shaved ice well in a shaker.
2. Strain into a cocktail glass and serve.

Ice: Shaved ice

Bartenders' Manual by Bartenders Association of America (1913, p.43)

1. Shake until the shaker is frosted and strain into a medium-sized glass.

Ice: Ice