The Up-to-Date Bartender's Guide by Harry Montague (1913, p.52)
| 1.25 lb | Orange peel — dried orange skin | base |
| 3 quarts | spirit — pure spirits | base |
| water — Added to bring the total to two gallons. | dilution | |
| 3 oz | burnt sugar | other |
| 1.25 drachm | caraway — caraway seed | other |
| 1.25 drachm | cardamom — cardamon seed | other |
| 1.25 oz | coriander — coriander seed | other |
| 1 pint | simple syrup — syrup | sweetener |
- Let the orange peel and spices stay in the spirits for 3 weeks.
- Draw off the spirits, replace with water, repeat once more, mix the tinctures, add the coloring matter and syrup, and filter through fine linen.