Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.30) — Ensslin 1917
| 2 dashes | Lemon juice (fresh) — Lemon Juice | acid |
| 0.5 drink | dry gin — Dry Gin | base |
| Grenadine syrup — Grenadine | base |
- Stir well with ice.
- Strain and serve.
Ice: Ice
This matters because it preserves another very small pink gin branch at a point when later recipes would often bulk such drinks up or reclassify them.
The source is clear on the structure but not on the exact grenadine measure, so the uncertainty is preserved rather than smoothed away.