Modern American Drinks by George J. Kappeler (1895, p.39) — George J. Kappeler 1895
| lemon peel — piece lemon-peel | acid | |
| 0.5 pony | Absinthe — absinthe | base |
| 0.5 pony | brandy — brandy | base |
| 1 pony | sweet vermouth — Italian vermouth | base |
| 2 dash | Peychaud's bitters — Peyschaud bitters | bitter |
| 2 dash | gum syrup — gum-syrup | sweetener |
- Fill a mixing-glass half-full with fine ice.
- Add the gum syrup, Peychaud's bitters, Italian vermouth, absinthe, and brandy.
- Mix and strain into a cocktail glass.
- Twist a piece of lemon peel over the top and serve.
Garnish: Lemon peel
- Nose
- Absinthe and vermouth rise first, with brandy giving depth beneath the herbs.
- Palate
- The drink is compact but layered, placing several aromatic traditions in one glass without tipping into full liqueur sweetness or punchiness.
- Finish
- The finish is herbal, anise-led, and long.
- Summary
- A densely packed aromatic cocktail from the mature mixed-vermouth era.
The Long-Range is valuable because it shows how bar books of this period could combine multiple established branches into new named composites rather than merely repeat simple base-spirit formulas.
Balance is critical here. Because the measures are small and the ingredients assertive, over-dilution would quickly flatten the drink.