Fill the mixing-glass with ice; stir well and strain into a cocktail-glass.
NOTE: In the following receipts most of the quantities are given by glasses. The size of the glasses usually varies a trifle in each locality, but the usual amount of liquid contained in them is approximately as follows:
Lemonade-glass, twelve ounces. High-ball glass, six ounces. Star-glass or star champagne-glass, four and a half ounces. Bar-glass, three ounces. Cocktail-glass, two and one-half ounces. Liqueur-glass, or “pony,” one ounce.
As fast as the bitters is used fill up again with rum
The Bar-Tender’s Guide by Jerry Thomas, 1887
(Note from Lost Cocktails: The recipe from Jerry Thomas calls for an ounce of snake-root. This seems to be an ingredient that has been phased out of use and has questionable safety so for the purposes of this recipe I left it out. If you want to learn more, I found information on Indian Snakeroot at WebMD.)
Dissolve the oils in the spirit, and the extracts in water
Add both together at once
Shake violently for some minutes
Next add the syrup and the remainder of the water
Again shake well up
Let it stand some days, the longer the better
Filter through paper
Haney’s Steward & Barkeeper’s Manual: A Complete and Practical Guide by Jesse Haney, 1869
NOTE FROM LOST COCKTAILS: (Shameless affiliate link) If the recipe above seems like more work than it’s worth or you are short on time and just want to cut to the chase, check out these fine bitters from Absinthes.com.