Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.35) — Ensslin 1917
| 0.5 drink | dry gin — El Bart Gin | base |
| 0.5 drink | French vermouth — French Vermouth | base |
| 3 dashes | orange flower water — Orange Flower Water | other |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it shows orange flower water still acting as a live cocktail-house modifier rather than a relic.
The source's substitution note is worth preserving because it shows practical bar flexibility without erasing the preferred form.