Libro de Cocktail by Juan A. Lasa (1929, p.7)
| 1 portion | Absinthe — Ajenjo | base |
| 2 drop | Angostura bitters — Amargo Angostura | base |
- Shake the bitters and absinthe with finely crushed ice.
- Strain into a chilled long cocktail glass.
Ice: Crushed ice
The source defines one portion as the small glass normally used to serve rum.