Manual del Cantinero by John Escalante (1915, p.3)
| 1 tsp | lemon juice — Zumo de limón | acid |
| 0.5 | Absinthe — Ajenjo | base |
| 1 tbsp | powdered sugar — Azúcar en polvo | base |
| 0.5 | Scotch whisky — Whiskey Escocés | base |
| seltzer — agua de Seltz | dilution |
- Half-fill the shaker with ice and add the ingredients.
- Shake until well frapped, strain into a small glass, fill with seltzer, and serve.
Ice: Ice