Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.29) — Ensslin 1917
| 0.5 drink | dry gin — Dry Gin | base |
| 3 slices | pineapple — Muddled into the drink. | garnish |
| 0.5 drink | Italian vermouth — Italian Vermouth | modifier |
- Muddle 3 slices of pineapple.
- Shake well in a mixing glass with cracked ice, strain and serve.
Ice: Cracked ice
This matters because it preserves the muddled-pineapple branch of the gin aperitif field rather than reserving fresh fruit only for long drinks and punches.
The muddle is structural; it changes the drink's role from a plain vermouth cocktail to a fresh-fruit variant.