Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.20) — Ensslin 1917
| 0.5 juice | Lemon juice (fresh) — Juice of 1/2 Lemon | acid |
| 0.5 drink | apple brandy — Apple Brandy | base |
| 0.5 drink | Benedictine | base |
| 3 dashes | curacao | modifier |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves an early apple-brandy citrus branch enriched by Benedictine rather than vermouth or grenadine.
Its structure is sour-driven, but the modifier balance keeps it inside compact cocktail service rather than long-drink logic.