The Ideal Bartender by Tom Bullock (1917, p.55) — Bullock 1917
| 1 lime | Lime juice (fresh) — Lime Juice | acid |
| 1 jigger | Bourbon whiskey — Bourbon | base |
| Seltzer water — Seltzer | dilution | |
| 0.5 pony | Italian vermouth — Italian Vermouth | modifier |
- Use a large mixing glass with lump ice.
- Shake well, strain into a Champagne glass, fill with seltzer, and serve.
Ice: Lump ice
This matters because Bullock preserves a bourbon-vermouth long branch that sits between cocktail, sour, and highball logic.
The Champagne-glass and seltzer finish are both part of the drink's identity and should be kept together.