Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.27) — Ensslin 1917
| 0.5 drink | creme de cacao — Creme de Cacao | base |
| 0.5 drink | dry gin — Dry Gin | base |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves another tiny gin-and-cacao branch beside the more cream-bearing dessert lines.
Its small size and lack of cream keep it closer to aperitif or after-dinner cocktail service than to a full dessert drink.