249. Ojen Cocktail (Spanish Absinthe Cocktail)

My Interpretation:
  1 oz Hiram Walker Anisette
  1 oz Copper & Kings White Absinthe
  2 dashes Angostura bitters
  Carbonated water

Using an absinthe dripper, or else manually, drip seltzer into mixing-glass filled with Ojen (or substitute) and cracked ice while stirring, approximately 45 seconds. Add bitters after stirring and strain into chilled cocktail glass. If Ojen is not available, a mixture of anisette and white absinthe may serve the purpose. — While Jack had an Ojen Cocktail before Straub’s Manual (1913), this particular cocktail, identified as the Spanish version, uses angostura bitters rather than Peychaud’s, and gives a detailed instruction for preparation, taken directly from Straub. After borrowing the Spanish recipe in 1916, Jack renames his older Peychaud’s recipe the American one, which is to say, that derived from New Orleans. See no. 249 (following).