The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.158)
| lemon peel — Serve with a piece of twisted lemon peel. | acid | |
| 1 teaspoon | Absinthe — imported absinthe | base |
| 0.5 jigger | rye whiskey | base |
| 0.5 spoon | sugar — Dissolved in one-fourth jigger of claret. | base |
| 2 dashes | Angostura bitters — Angostura | bitter |
| 0.25 jigger | vermouth — Vermouth | modifier |
| 0.25 jigger | claret — Used to dissolve the sugar. | other |
| 0.5 glass | ice — fine ice | other |
- Stir the sugared claret, fine ice, Angostura, vermouth, rye whiskey, and imported absinthe.
- Strain into a cocktail glass with a piece of twisted lemon peel and serve.
Garnish: Twisted lemon peel
Ice: Fine ice