Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.14) — Ensslin 1917
| 3 dashes | Absinthe | base |
| 0.5 drink | Benedictine | modifier |
| 0.5 drink | French vermouth — French Vermouth | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve with a twist of orange peel.
Garnish: Orange peel
Ice: Cracked ice
This matters because it preserves a highly compressed fortified-wine-and-herbal aperitif branch just before the later classic era.
The drink depends on restraint and stirring; its identity is aromatic concentration rather than dilution or fruit display.