Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.22) — Ensslin 1917
| 1 jigger | dry gin — El Bart Gin | base |
| 0.5 juice | Lemon juice (fresh) — Lemon Juice | base |
| 1 split | ginger ale — Ginger Ale | dilution |
- Build in a Collins glass over a cube of ice.
- Serve topped with ginger ale.
Ice: Cube of ice
This matters because it keeps the Collins/highball border visible as a distinct service zone in Ensslin rather than collapsing it into one generic template.
The drink belongs to direct-glass lengthened service rather than shaken cocktail logic.