This has enjoyed many incarnations over the years but the original recipe was a very basic mix. This one comes from Jerry Tomas’ 1887 Bartenders Guide, in which he uses the anisette liqueur instead of sugar to sweeten the drink.
The Glass: Absinthe
- 1fl oz absinthe
- 2 dashes anisette
- dash Angostura bitters
- 2 fl oz water
- ice cubes
The Instructions: Shake all the ingredients with ice and strain into a glass.
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