Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.30) — Ensslin 1917
| 1 drink | dry gin — Dry Gin | base |
| 2 dashes | orange bitters — Orange Bitters | bitter |
| 2 dashes | curacao | modifier |
- Shake well with cracked ice in a mixing glass.
- Strain and serve with a twist of lemon peel on top of the glass.
Garnish: Lemon peel
Ice: Cracked ice
This matters because it preserves another stripped aromatic gin branch where liqueur and bitters do the whole job without vermouth or juice.
The distinction here is delicate and belongs in the modifier pattern, not in any large structural difference.