Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.15) — Ensslin 1917
| 0.5 drink | Whiskey | base |
| 2 dashes | Amer Picon — Amer-Picon | modifier |
| 2 dashes | Benedictine | modifier |
| 0.5 drink | Italian vermouth — Italian Vermouth | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve with a twist of lemon peel on top.
Garnish: Lemon peel
Ice: Cracked ice
This matters because it preserves another whiskey-vermouth branch pulled toward the bitter-cordial fringe instead of the plain Manhattan line.
The tiny Benedictine and Picon accents show how much pre-war identity could hinge on a few modifying dashes.