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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.
Ojen Cocktail
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.
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