Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.28) — Ensslin 1917
| 0.5 drink | Italian vermouth — Italian Vermouth | base |
| 2 dashes | creme de cacao — Creme de Cacao | modifier |
| 4 dashes | creme yvette | modifier |
| 0.5 drink | French vermouth — French Vermouth | modifier |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it shows how floral and cacao modifiers could enter the aperitif field without abandoning vermouth structure.
The shaken service keeps the drink in the lightly aerated pre-war mode rather than later rigidly stirred vermouth orthodoxy.