Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.27) — Ensslin 1917
| 1 jigger | dry gin — El Bart Gin | base |
| 3 slices | Orange — Muddled into the drink. | base |
| 3 slices | pineapple — Muddled into the drink. | garnish |
| 0.5 jigger | Italian vermouth — Italian Vermouth | modifier |
| 0.5 pony | Grenadine syrup — Grenadine Syrup | sweetener |
- Muddle orange and pineapple with grenadine.
- Shake with gin, vermouth, and cracked ice, then strain into a bar glass and serve.
Ice: Cracked ice
This matters because it preserves a fruit-muddled gin-and-vermouth branch that sits between aperitif cocktail and fresh-fruit service.
The muddle is essential; this is not just a flavored Martini with fruit pasted on afterward.