Love Cocktail

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.22) — Ensslin 1917

1. Shake well in a mixing glass with cracked ice.
2. Strain and serve.

Ice: Cracked ice

This matters because it shows the pink egg-white cocktail line widening beyond gin-and-grenadine forms into sloe-gin territory.

The drink depends on egg-white texture and small-dose citrus rather than broad juice lengthening.

Cocktails by Pedro Chicote (1928, p.171) — Yolk-only branch

1. Shake very well and serve in a cocktail glass.

Ice: Crushed ice

This matters because it preserves a tiny yolk-based vermouth restorative inside Chicote's cocktail chapter.