Bariana by Louis Fouquet (1896, p.29) — Bariana 1896, No. 25
| 1 zest | lemon peel — lemon zest | acid |
| 0.5 orange | orange juice — Pressed into the drink. | acid |
| 3 dash | curacao | base |
| 0.5 part | gin — Equal quantity with Turin vermouth. | base |
| 3 dash | Angostura bitters — angostura | bitter |
| 3 dash | creme de noyau — noyaux | modifier |
| 0.5 part | Italian vermouth — vermouth de Turin | modifier |
- Stir ingredients with ice in mixing glass A, press in half an orange, strain into glass D, add lemon zest, and serve.
Garnish: Lemon zest
Ice: Small pieces of ice