Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.30) — Ensslin 1917
| 0.25 juice | Lemon juice (fresh) — Juice of 1/4 Lemon | acid |
| 1 white | egg white — White of 1 Egg | base |
| 1 jigger | gin | base |
| 2 dashes | orange bitters — Orange Bitters | bitter |
| 2 dashes | syrup | sweetener |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves another egg-white gin branch that overlaps the sour and fizz worlds without belonging fully to either.
Orange bitters are structurally important here; they keep the drink tied to aromatic cocktail logic despite the egg and lemon.