Wehman's Bartender's Guide by Henry J. Wehman (1891, p.61) — Henry J. Wehman 1891
| 4 dash | Lemon juice (fresh) — lemon or lime juice | acid |
| 2 dash | Absinthe — absinthe | base |
| 2 oz | brandy — brandy | base |
| 1 tbsp | sugar — fine white sugar | base |
| 2 dash | Angostura bitters | bitter |
| Seltzer water — seltzer water | dilution | |
| 1 whole | egg — fresh egg | other |
| 3 whole | ice — ice | other |
- Shake the sugar, bitters, lemon or lime juice, absinthe, egg, brandy, and ice thoroughly.
- Strain into another glass.
- Fill it up with seltzer water.
Ice: Small ice lumps
- Nose
- Absinthe and bitters rise over citrus and egg froth.
- Palate
- It is halfway between a fizz and a reviver, using absinthe and bitters to turn a sparkling egg drink into something more aromatic and tonic.
- Finish
- The finish is bright, herbal, and lightly creamy.
- Summary
- A bracing absinthe-and-brandy sparkling drink showing the overlap between restorative and fizz logic.
Saratoga Brace-Up is an especially helpful ontology entry because it sits right at the meeting point of fizz technique, aromatic seasoning, and morning-restorative intent. That sort of boundary drink often becomes very important later in family evolution.
A thorough shake matters to integrate the egg before the soda extension. The absinthe should perfume and sharpen, not dominate.