Suissesse

The Reminder by Jacob A. Didier (1909, p.129) — Didier 1909

1. Shake the sugar, egg white, Benedictine, Maraschino, absinthe, brandy, cream, and fine ice well.
2. Strain into a fancy stem glass, give it a dash of syphon seltzer or vichy, and serve.

Ice: Fine ice

This matters because it keeps the creamy absinthe-and-egg line visible in a late bar manual rather than treating it as an eccentric side note.

Down the Hatch by "Paul" (1920, p.27) — Down the Hatch 1920

1. Stir until you get amount required.

This matters because it preserves a tiny almond-and-absinthe service that sits outside the main cocktail canon.

The small measured stirred service is the important feature.

L'Art du Shaker by Dominique Migliorero (1925, p.65)

1. Shake well, strain into a medium tumbler, top with Perrier, and serve.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.78) — Swissess spelling

1. Shake well together and strain into a small wineglass.
2. Add a dash of syphon on top.

This matters because it preserves the morning-after absinthe bracer line in a named late-1920s witness.

Canonicalized to the existing Suissesse line while preserving McElhone's spelling in the variant label.

The Artistry of Mixing Drinks by Frank Meier (1936, p.40)

1. Shake well, strain into a fizz glass, add a squirt of soda water or syphon, and serve.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.40)

1. Mix the sugar with charged water, vermouth, and absinthe.
2. Add the egg white, fill with cracked ice, and shake vigorously.
3. Strain into a champagne glass containing a cherry covered with creme de menthe and serve.

Garnish: Cherry in creme de menthe