Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.64) — Straub 1913
| 1 sliced | lemon | acid |
| 1 pony | cognac — Martell Cognac | base |
| 1 pint | Apollinaris | dilution |
| 8 pieces | Cherries or grapes — Cherries or Grapes | garnish |
| 1 sliced | Orange | garnish |
| 3 pieces | pineapple — Source gives pineapple as an alternative garnish. | garnish |
| Benedictine — Source gives one dash. | modifier | |
| 1 pony | Maraschino | modifier |
| yellow chartreuse — Source gives one dash. | modifier | |
| 1 bunch | mint — Green Mint | other |
| 1 quart | Moselle wine — Moselle Wine | other |
- Stir well in a glass pitcher with a long cube of ice.
- Dress with fruit and mint and serve in Delmonico glasses.
Garnish: Fruit and mint
Ice: Large long cube ice
This matters because Straub preserves a full white-wine cup branch with formal pitcher service rather than reducing cups to a single claret template.
The large-pitcher build, sparkling-water lift, and decorative fruit service are central to the drink's identity.