Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.28) — Ensslin 1917
| 0.5 drink | dry gin — Dry Gin | base |
| 1 white | egg white — White of 1 Egg | other |
| 0.5 drink | Grenadine syrup — Grenadine | sweetener |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves the pink egg-white gin line in a stripped-down form before later recipes add more modifiers and stronger mythologies.
The drink's identity depends on color and texture more than citrus or bitters.