Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.28) — Ensslin 1917
| 1 dash | Absinthe | base |
| 0.5 drink | brandy | base |
| 0.5 drink | Dubonnet | base |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves another compact Dubonnet branch, but one that pulls toward brandy and absinthe rather than gin or plain vermouth.
The absinthe dash is enough to materially change the branch without overwhelming the drink.