Ojen Cocktail

The Ideal Bartender by Tom Bullock (1917, p.50) — Bullock 1917

1. Use an old-fashion toddy glass with one lump of ice.
2. Stir well and serve.

Ice: Lump ice

This matters because it preserves Ojen as a named cocktail-service form rather than just a spirit mentioned in passing.

The formula is minimal, so the fact that Bullock gives it named direct-glass service is historically important.

Down the Hatch by "Paul" (1920, p.20) — Down the Hatch 1920

1. Fill tumbler with ice and stir contents with spoon to get required amount.
2. Serve.

Ice: Ice

This matters because it preserves Ojen as a standalone bar-service identity rather than a footnote to absinthe history.

Its spareness is the point: a tiny anise spirit and bitters service over ice.

Cocktails by Pedro Chicote (1928, p.193) — Morales seltzer service

1. Build in a large glass over plenty of ice, top with seltzer, stir until very cold, then pass to a cocktail glass.

Ice: Plenty of ice

This matters because it preserves a branded Ojen-and-seltzer service form in the Madrid bar world.

The source presents this as a built, stirred, then transferred service rather than a standard shaken cocktail.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.179)

1. Shake well and strain.

Ice: Cracked ice

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.40)

1. Stir the ojen and Peychaud's with ice in a bar glass.
2. Add a little seltzer or other charged water, strain into a frapped cocktail glass, and serve.