1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Green Opal Cocktail

1 jigger Greenopal, or other absinthe substitute pony dry gin 14 pony anisette or ojen 1 dash orange bitters 2 dashes Peychaud bitters

Put the absinthe substitute and dry gin in a shaker. Add anisette or ojen (make your own choice), and the two bitters. Fill shaker with crushed ice to frappe. This is a special cocktail featured by Solari's, manu facturers of Greenopal, the absinthe substitute that gives this cocktail its foundation. The name green opal comes from its lovely opalescent color. A different, highly recommended cocktail for those who want something very good as well as very different., 1/3 jigger French vermouth Pour all ingredients into a barglass filled with ice. Jiggle with a barspoon until well frapped, and serve in a cold cocktail glass. This is a Spanish cocktail featured by Fernandez 8e Co., famous Ojen distillers of Jerez, Spain. Barkeepers who claim that Ojen should not be mixed with other liquors, say this one ought to give anybody the "jitters." Old and odd names for Ojen in New Orleans were "Majorca" and "Anis del mono" Majorca for the fam ous Spanish island in the Mediterranean, and Anis del mono meaning "monkey anise." Why monkey.? Your guess is as good as mine. Maybe enough Ojen cocktails encourage monkeyshines! Thirty-nine Jil'ters Cocktail 1/3 jigger ojen 1/3 jigger gin