Absinthe Rickey — The Cocktail Ontologist

Variants (2)

900 Recettes de Cocktails et Boissons Americaines by Adolphe Torelli (1927, p.11)

0.5 lemon	lemon juice — jus d'un demi-citron	acid
1 liqueur glass	Absinthe — Absinthe	base
1 spoon	powdered sugar — sucre en poudre	base
	Soda water — Soda water	dilution
0.5 slice	lemon slice — demi-tranche de citron	garnish

Build sugar, lemon juice, absinthe, soda water, and crushed ice in a small tumbler.
Stir, garnish with a half slice of lemon, and serve with straws.

Garnish: Half lemon slice

Ice: Crushed ice

Cocktails by Pedro Chicote (1928, p.340) — Chicote 1928

0.5 lemon	lemon juice — jugo de medio limon	acid
1 sherry glass	Absinthe — absinthe	base
	ice — hielo	base
	Soda water — soda	dilution
1 slice	lemon slice — rodaja de limon	garnish
1 tablespoon	sugar — azucar	sweetener

Shake, strain into a whiskey glass, top with soda, add lemon, and serve with straws.

Garnish: Lemon slice

This matters because it shows the Rickey line extending into absinthe rather than remaining tied only to gin or whiskey.

Even with the shaken start, the defining service move is the final soda lengthening in the glass.

See also: Gin Rickey