Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.17) — Ensslin 1917
| 0.5 jigger | rye whiskey — Rye Whiskey | base |
| 2 dashes | Peychaud's bitters — Peychaud Bitters | bitter |
| 0.5 jigger | Dubonnet | modifier |
| 2 dashes | Cointreau — Contreau Triple Sec. | other |
- Shake 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 preserves a now-classic whiskey-and-Dubonnet branch with clear pre-Prohibition structure.
The orange-peel finish and small liqueur/bitters accents are central to the drink's identity.