The Reminder by Jacob A. Didier (1909, p.87) — Didier 1909
| 0.5 wineglass | Absinthe — absinthe | base |
| 1 whole | egg white — white of an egg | base |
| ice — fine ice | other | |
| 2 dash | gum syrup — gum syrup | sweetener |
- Use a mixing glass.
- Add the white of an egg, gum syrup, absinthe, and fine ice.
- Shake until the outside of the shaker is frosted, strain into a cocktail glass, and serve.
Ice: Fine ice
This is a useful reminder that frappe service in this period could overlap directly with egg-white cocktail texture rather than meaning only shaved-ice bottle chilling.
The instruction to shake until the shaker frosts is the key service point here; the drink is built around intense chilling and texture, not lengthening.