2 oz home-infused cinchona-calisaya liqueur
1 dash Angostura bitters
3 drops Extinct Horsford’s Acid Phosphate
Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This bitter-sweet-tart cocktail first appears in Straub 1913 and is borrowed for JM 1916. It also appears in the Old Waldorf Bar Days (1931), suggesting a common heritage. There, the recipe specifies red calisaya (as opposed to white) and 1/2 pony of acid phosphate; our three drops are then discovered to be generous drops. The use of acid phosphate here is significant—it balances the bitterness of the Calisaya and Angostura by a neutral sour without lemon or lime overtones.
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