Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.26) — Ensslin 1917
| 1 piece | lemon peel — Lemon Peel | acid |
| Absinthe — Source OCR damages the exact dash count before absinthe. | base | |
| 0.5 jigger | Whiskey — Rye or Bourbon | base |
| 1 dash | Peychaud's bitters — Peychaud Bitters | bitter |
| 1 slice | Orange | garnish |
| 1 slice | pineapple | garnish |
| 2 dashes | curacao | modifier |
| 0.5 jigger | Dubonnet | modifier |
- Build over a cube of ice in an old fashioned cocktail glass.
- Serve with a small barspoon in the glass.
Garnish: Orange, pineapple, and lemon peel
Ice: Cube of ice
This matters because it preserves a highly embellished old-fashioned service branch that sits between aromatic cocktail, appetizer, and direct-glass ritual.
The built-in-glass service and spoon are central; this is not just a stirred cocktail poured off ice.