The Buffet Blue Book by John H. Considine (1912, p.37)
| 1 piece | lemon peel — twisted lemon peel | acid |
| 0.5 mixing glass | ice — cracked ice | base |
| 0.33 jigger | rye whiskey — Source reads 1-3 jigger; treated conservatively as one-third jigger. | base |
| 0.67 jigger | Scotch whisky — Old Scotch whiskey | base |
| 1 dash | Abbott's Bitters | bitter |
| 3 dashes | orange bitters | bitter |
| 1 garnish | Cherry or olive | garnish |
| 2 dashes | anisette | modifier |
| 3 dashes | gum syrup | sweetener |
- Stir the cracked ice, twisted lemon peel, gum syrup, orange bitters, Abbott's Bitters, anisette, Old Scotch whiskey, and rye whiskey well.
- Strain into a cocktail glass, garnish with a cherry or olive, and serve.
Garnish: Cherry or olive
Ice: Cracked ice
Split-base proportions are OCR-soft and are preserved conservatively.