Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.41) — Straub 1913
| 1 jigger | cognac — Martell Brandy | base |
| 0.2 jigger | Green absinthe — Absinthe | base |
| 1 jigger | Italian vermouth — Italian Vermouth | modifier |
- Frappe.
- Serve in a cocktail glass.
Ice: Frappe
This is useful because it preserves a compact bracer style that overlaps the aromatic field and the morning-revival branch.
The frappe instruction matters; Straub is documenting chilled restorative service rather than a plain stirred aromatic.