Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.39) — Straub 1913
| 1 jigger | Ojen — Ojen Absinthe | base |
| Angostura bitters — Angostura Bitters | bitter | |
| seltzer — Add gradually until the outside of the glass is frozen. | dilution |
- Work the Ojen in a large glass of ice, dropping in seltzer and stirring until the outside is frozen.
- Add a few drops of Angostura and strain into a cocktail glass.
Ice: Large glass of ice for freezing service
This matters because it preserves a ritualised frozen Ojen service that sits between absinthe, anisette, and bar-ice technique.
The freezing-in-glass method is the real historical value here; Straub is documenting a service ritual, not merely a formula.