Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.27) — Straub 1913
| 3 dashes | Angostura bitters — Angostura Bitters | base |
| 0.5 jigger | dry gin — Dry Gin | base |
| 0.5 jigger | French vermouth — French Vermouth | modifier |
| 0.5 jigger | Italian vermouth — Italian Vermouth | modifier |
- Shake well.
- Serve in a cocktail glass.
This matters because it shows how elaborate the split-vermouth gin field could still be in 1913.