Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.27) — Ensslin 1917
| 0.5 drink | Amer Picon | base |
| 0.5 drink | Italian vermouth — Italian Vermouth | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it keeps the bitter-orange low-proof aperitif field rich and internally varied rather than reducing it to one or two named templates.
The small chilled serve is the point; the drink lives on balance rather than alcoholic force.