Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.26) — Ensslin 1917
| 0.5 pony | Bourbon whiskey — Bourbon | base |
| 0.5 pony | Italian vermouth — Italian Vermouth | modifier |
| 0.5 pony | Grenadine syrup — Grenadine | sweetener |
- Stir well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves another sweetened whiskey-and-vermouth branch that uses grenadine rather than liqueur or bitters to shift the profile.
Its identity comes from small equal-part balance rather than garnish or juice.