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

Ojen

1 jigger ojen 1 glass crushed ice 1 ctince carbonated water

Fill a barglass with crushed ice. Add a jigger of ojen. Jiggle energetically with a barspoon for a moment or two. Add an ounce of seltzer or other charged water and jiggle again. Strain into a cocktail glass which has been thoroughly chilled. Ojen possesses so much delicacy of flavor that it should be served neat and not mixed with other ingredients, al though there are recipes that call for mixing. While an Ojen is supposed to be frapp^d with a spoon, a good shaking will do no harm to the flavor and will induce a thicker coating of frost. Ojen (which is pronounced oh-hen) is a word short ened from the Spanish ajenjo {ah-hen'ho) meaning ab sinthe and wormwood in the musical tongue of Spain. It is manufactured from anise, which is also a predominant ingredient in absinthe, and despite its original Spanish name, Ojen contains no harmful wormwood. 1 jigger ojen 2-3 dashes Peychaud bitters seltzer water. Stir the mixture in a barglass with ice, add a little seltzer or other charged water, and strain into a frapped cocktail glass. The bitters give this Ojen a delicate rose-colored tinge. Therefore it masquerades under the name of "Pink Shimmy," or pinque chemise, if you prefer the language of the fifty million who can't be wrong. Forty Ojen Cocktail