Manual del Cantinero by John Escalante (1915, p.2)
| dash | Absinthe — Ajenjo | base |
| 0.5 | cognac — Coñac | base |
| dash | gum syrup — Sirope de goma | base |
| 0.5 | rye whiskey — Whiskey (Rye) Americano | base |
| seltzer — agua de Seltz | dilution | |
| dash | curacao — Curacao | modifier |
- Build over two or three pieces of ice in a medium glass and stir well.
- Remove the ice, fill with seltzer, and serve with a twisted lemon peel.
Garnish: Twisted lemon peel
Ice: Ice