Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.18) — Ensslin 1917
| 0.5 drink | dry gin — Dry Gin | base |
| 0.5 drink | French vermouth — French Vermouth | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves the equal-parts Martini-adjacent line as a named drink rather than a casual house tweak.
The restraint of the build is the point; this is a chilled aperitif balance drink, not a citrus cocktail.