Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.24) — Ensslin 1917
| 0.5 drink | Dubonnet | base |
| 0.5 drink | French vermouth — French Vermouth | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it keeps the low-proof bitter-wine aperitif field dense and explicit rather than treating Dubonnet drinks as isolated exceptions.
Its identity rests on chilled low-proof balance rather than base-spirit force.