Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.68)
| 3 dashes | Absinthe | base |
| brandy — Float a small quantity on top. | base | |
| 0.75 glass | seltzer — syphon seltzer | base |
- Fill a star champagne glass three-quarters full of syphon seltzer and add the absinthe.
- Float a small quantity of brandy on top and serve.
This is a useful tiny morning restorative checkpoint at the edge of absinthe service and cocktail culture.
The floated brandy top is the key structural move here.