Barflies and Cocktails by Harry McElhone and Wynn (1927, p.56) — Barflies 1927
| 1 dash | Absinthe | base |
| 0.17 part | gin — Crystal Gin | base |
| 0.67 part | French vermouth — French Vermouth | modifier |
| 0.17 part | Kirschwasser — Pernod Kirschwasser | modifier |
| 1 teaspoonful | Red-currant syrup — Groseille Syrup | sweetener |
- Shake well and strain into a cocktail glass.
This matters because it preserves one of McElhone's own era-marked aperitif constructions in the late 1920s canon.
The kirschwasser line is slightly compressed by OCR, so that wording is preserved conservatively.