The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.63)
| 1 teaspoon | Peychaud bitters | base |
| seltzer — Serve in claret glass with seltzer. | dilution | |
| 1 jigger | Ojen — Ojen | modifier |
- Build and serve with seltzer.
Ojen
Ojen is Peychaud bitters and Ojen served in a claret glass with seltzer.
Variants (2)
Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.40)
| 1 jigger | Ojen — Ojen | base |
| 1 oz | Carbonated water — Carbonated water | dilution |
| 1 glass | crushed ice — Crushed ice | other |
- Fill a bar glass with crushed ice and add the ojen.
- Jiggle with a barspoon, add the carbonated water, jiggle again, strain into a thoroughly chilled cocktail glass, and serve.
Ice: Crushed ice
See also: Sazerac