Robert Burns

Jack's Manual by J. A. Grohusko (1908, p.54) — Grohusko 1908

1. Stir the absinthe, French vermouth, and Irish whiskey with cracked ice.
2. Strain and serve.

Ice: Cracked ice

Nose

Absinthe and whiskey rise sharply together.

Palate

This is a major pre-war branch point because it shows Irish whiskey entering the dry aperitif field through absinthe shading rather than through the sweeter Manhattan line.

Finish

The finish is dry, herbal, and warming.

Summary

An absinthe-sharpened Irish-whiskey aperitif from the pre-war fringe.

Jack's Manual by J. A. Grohusko (1910, p.76)

1. Stir the absinthe, French vermouth, Irish whiskey, and cracked ice with a spoon.
2. Strain and serve.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.68)

1. Stir and serve cold.

Crockett leaves open whether it honors the poet or a cigar salesman.