This recipe comes from Straub’s Manual, 1913/1914, with the base proportion of 2:1 rather than 3:2. Pepsin or Pepson (as in Savoy) bitters are defunct, but the name suggests a digestive purpose, for which scarcely anything is so good as Underberg (which would often be called Boonekamp bitters in the old days); granted, they were perhaps closer to standard Angostura or Boker’s in flavor. JM 1916 called for his apparent sponsors, Gordon’s and M&R.
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