Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.23) — Ensslin 1917
| 0.5 juice | Lemon juice (fresh) — Juice of 1/2 Lemon | acid |
| 1 jigger | dry gin — Dry Gin | base |
| 1 split | ginger ale — Ginger Ale | dilution |
- Build in a Collins glass over a cube of ice.
- Top with ginger ale and serve.
Ice: Cube of ice
This matters because it keeps the Buck branch explicit rather than flattening every ginger-ale lengthened drink into Collins or highball logic.
The direct-glass service and ginger-ale top-up are the point of the drink's identity.