Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.31) — Ensslin 1917
| 0.5 drink | dry gin — Dry Gin | base |
| 2 dashes | curacao | modifier |
| 0.25 drink | French vermouth — French Vermouth | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain into a large glass with a cube of ice and a piece of orange peel, then serve.
Garnish: Orange peel
Ice: Cube of ice
This matters because it shows a Martini-adjacent drink sliding toward longer, more casual service without becoming a full Collins or highball.
The second-ice service is part of the drink's identity, not a trivial presentation detail.