Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.67) — Harry of Ciro's 1923

0.5 glasslemon juice — Lemon Juiceacid
0.5 glassOrange juice (fresh) — Orange Juiceacid
0.5 glassrum base
  1. Shake well and strain into cocktail glass.

This matters because it keeps a very compact rum-and-mixed-citrus branch visible in the London 1923 field.

The value here is the short shaken form without later lengthening or spice additions.

L'Art du Shaker by Dominique Migliorero (1925, p.51)

0.33 partlemon juice — Lemon juiceacid
0.33 partorange juice — Orange juiceacid
0.33 partJamaica rum base
  1. Shake cold and serve.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.65) — Barflies 1927

0.33 partlemon juice — Lemon Juiceacid
0.33 partorange juice — Orange Juiceacid
0.33 partrum base
  1. Shake well and strain into a cocktail glass.

This matters because it preserves a very compact Planter's branch in McElhone's interwar canon.

See also: Daiquiri Cocktail, Pegu Club Cocktail