Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.17) — Ensslin 1917
| 0.5 drink | sherry — Sherry Wine | base |
| 3 dashes | orange bitters — Orange Bitters | bitter |
| 0.5 drink | Italian vermouth — Italian Vermouth | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve with a twist of orange peel on top.
Garnish: Orange peel
Ice: Cracked ice
This matters because it keeps the fortified-wine aperitif branch richly populated rather than collapsing everything into Bamboo alone.
The drink is built around aromatic integration and peel expression rather than sweetness or body.