Barflies and Cocktails by Harry McElhone and Wynn (1927, p.86) — Barflies 1927
| 3 dashes | Absinthe | base |
| 0.17 part | Bacardi rum — Bacardi Rum | base |
| 0.33 part | rye whiskey — Rye Whisky | base |
| 1 dash | Angostura bitters — Angostura | bitter |
| 0.17 part | anisette — Anisette (Marie Brizard) | modifier |
| 1 dash | Gomme syrup — Gomme | sweetener |
| 0.17 part | orange syrup — Syrup of Orange | sweetener |
- Shake well and strain into a small-sized tumbler.
- Squeeze lemon peel on top.
Garnish: Lemon peel
This matters because it preserves an eccentric mixed-spirit Sazerac-adjacent branch rather than only the canonical New Orleans line.