(Bottle and serve in a pony-glass.)

  • Take 1/4 pound of raisins
  • 2 ounces of cinnamon
  • 1 lemon and 1 orange cut in slices
  • 1 ounce of cloves
  • 1 ounce of allspice
  • Fill decanter with Santa Cruz rum
  • 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.)

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