Applegreen's Bar Book by John Applegreen (1904, p.59) — Applegreen 1904
| 1 piece | lemon peel — lemon peel | acid |
| 2 dash | Absinthe — absinthe | base |
| 1 pony | rye whiskey — rye whisky | base |
| 1 pony | sweet vermouth — vermouth | base |
| 2 dash | Peychaud's bitters — Peychaud bitters | bitter |
| 1 glass | Soda water — seltzer | dilution |
| Acid phosphate — acid phosphate | other |
- Stir the vermouth, rye whisky, Peychaud's bitters, absinthe, and lemon peel in a whiskey glass and serve.
- Provide a glass of seltzer with a little acid phosphate added.
Garnish: Lemon peel
- Nose
- Anise, rye spice, and vermouth herbs dominate the nose.
- Palate
- This is a very useful ontology entry because it preserves an aperitif service that sits between cocktail, chaser, and bracer logic rather than flattening into one modern template.
- Finish
- The finish is dry, herbal, and faintly absinthed.
- Summary
- A compact rye-vermouth bracer with a charged-water sidecar.