Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.25) — Ensslin 1917
| 1 piece | lemon peel — Lemon Peel | acid |
| 1 jigger | dry gin — Dry Gin | base |
| 1 piece | Orange peel — Orange Peel | garnish |
| 3 dashes | curacao | modifier |
| 0.5 jigger | Italian vermouth — Italian Vermouth | modifier |
- Shake well in a mixing glass with cracked ice.
- Strain and serve with a cherry in the glass.
Garnish: Cherry
Ice: Cracked ice
This matters because it keeps numbered house-style cocktails visible as real parts of the pre-war aperitif field rather than noise to be discarded.
The peels are structural ingredients here, not just decorative garnish notes.