Der perfekte Mixer by Martin Heile (1950, p.5) — Martin Heile 1950
| 0.75 wine-glass | Absinthe — Absinth | base |
| 4 dash | gum syrup — Gumsirup | base |
| 1 dash | orange bitters — Orangen-Bitter | bitter |
| 0.25 wine-glass | water — Wasser | dilution |
| 1 dash | anisette — Anisette | modifier |
- Stir with ice and strain into a cocktail glass.
This matters because Heile is still transmitting a recognisably nineteenth-century absinthe cocktail grammar in 1950 German trade literature.