Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.21) — Ensslin 1917
| 0.5 drink | Orange gin — Orange Gin | base |
| 2 dashes | orange bitters — Orange Bitters | bitter |
| 0.5 drink | Dubonnet | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves the orange-gin branch of the pre-war aperitif field rather than flattening citrus character into bitters alone.
The service is restrained; all of the difference sits inside the base spirit and modifier choice.