This recipe appears in Jerry Thomas’s 1887 The Bartender’s Guide, as well as the Whiskey Cocktail. The term “improved” was added to cocktails that used a piece of lemon to moisten the edge of the glass. Recipes from this period also saw the addition of European liqueurs like maraschino and absinthe that had otherwise not been available in America. Without these “improvements” you are essentially left with what we know today as the Old-Fashioned.
Ingredients
2 oz
WHISK(E)Y, Bourbon or Rye
1 dash(es)
ABSINTHE
1 barspoon
MARASCHINO LIQUEUR
1 dash(es)
BITTERS, Angostura
1 dash(es)
BITTERS, Peychaud's
1 tsp
SUGAR, Or 1 sugar cube or .25 oz simple syrup
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