Straub's Paradise Cocktail is a compact gin and apricot-brandy drink.
Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.40) — Straub 1913
| 0.5 jigger | gin | base |
| 0.5 jigger | apricot brandy — Apricot Brandy | modifier |
This is useful because it preserves a very compact fruit-brandy and gin branch just before later standardisation narrows the remembered formula set.
Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.28) — Ensslin 1917
| 0.33 drink | Orange juice (fresh) — Orange Juice | acid |
| 0.33 drink | apricot brandy — Apricot Brandy | base |
| 0.33 drink | dry gin — El Bart Gin | base |
Ice: Cracked ice
This matters because it preserves an early citrus-and-apricot gin branch that stays recognisable in later classic-era cocktail culture.
The drink sits between aperitif and sour logic, with fruit liqueur and fresh juice carrying equal structural weight.
Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.67) — Harry of Ciro's 1923
| 0.5 glass | Orange juice (fresh) — Orange Juice | acid |
| 0.5 glass | gin | base |
| 0.5 glass | apricot brandy — Apricot Brandy | modifier |
This matters because it provides a clean London 1923 checkpoint for the Paradise line after the late pre-war American bridge texts.
The equal-part structure is the main source-specific feature worth preserving here.
L'Art du Shaker by Dominique Migliorero (1925, p.49)
| 0.33 part | gin — Gin | base |
| 0.33 part | orange juice — Orange juice | base |
| 0.33 part | apricot brandy — Apricot brandy | modifier |
Barflies and Cocktails by Harry McElhone and Wynn (1927, p.61) — Barflies 1927
| 0.33 part | orange juice — Orange Juice | acid |
| 0.33 part | gin | base |
| 0.33 part | apricot brandy — Apricot Brandy | modifier |
This matters because it preserves a clean interwar control point for the Paradise line.
El Bar Americano en España by Pedro Chicote (1927, p.65)
| 0.5 orange | jugo de media naranja | acid |
| 0.5 copita | cognac | base |
| 0.5 copita | dry gin — Source omits the repeated unit and uses dash shorthand. | base |
| ice — 3 ó 4 pedacitos de hielo picado | base | |
| 6 drops | curacao | modifier |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.198) — Orange and cognac version
| 0.5 copita | cognac — Coñac | base |
| 0.5 copita | dry gin | base |
| 0.5 orange | orange juice — Jugo de media naranja | base |
| 6 drops | curacao | modifier |
Ice: 3 to 4 pieces cracked ice
This matters because it preserves a Spanish Paradise checkpoint built on cognac and gin rather than flattening the drink into a single later standard.
See also: Orange Blossom, Martini Cocktail