Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.32) — Ensslin 1917
| 0.5 drink | dry gin — El Bart Gin | base |
| 0.5 drink | French vermouth — French Vermouth | base |
| 0.5 drink | Dubonnet | modifier |
- Stir well with cracked ice.
- Strain into a bar glass and serve.
Ice: Cracked ice
This matters because it keeps the low-proof Dubonnet-vermouth-gin field densely populated rather than reducing it to a single surviving template.
Its identity is entirely in the modifier balance and the small chilled serve.