The Ideal Bartender by Tom Bullock (1917, p.48) — Bullock 1917
| 0.5 lime | Lime juice (fresh) — Lime Juice | acid |
| 1 jigger | apricot brandy — Hungarian Apricot Brandy | base |
- Fill the glass with lump ice.
- Shake well, strain into a stem glass, and serve.
Ice: Lump ice
This matters because Bullock preserves another very compact fruit-brandy-and-citrus branch that later histories often ignore.
Its small size and simple two-part structure are exactly what make it historically interesting.