Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.31) — Ensslin 1917
| 0.5 jigger | brandy | base |
| 2 dashes | Peychaud's bitters — Peychaud Bitters | base |
| 0.5 jigger | sloe gin — Sloe Gin | base |
| 2 dashes | gum syrup — Gum Syrup | sweetener |
- Shake well in a mixing glass.
- Strain into a cocktail glass and serve with a twist of lemon peel on top.
Garnish: Lemon peel
Ice: Cracked ice
This matters because it preserves another brandy-and-sloe-gin branch, but one structured through bitters rather than citrus.
The lemon twist stays in garnish territory; the core identity comes from bitters and berry liqueur tension.