• 1 Lump of Sugar
  • 1 Dash Angostura or Peychana Bitters
  • 1 Glass Rye or Canadian Club Whisky

Stir well and strain into another glass that has been cooled, add 1 dash Absinthe and squeeze lemon peel on top.


This recipe originally appeared on page
143
of the 1930 Savoy Cocktail Book