Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.73) — Harry of Ciro's 1923

0.5 glassApplejack or Calvados — Apple Jack or Calvadosbase
0.5 glassgin base
1 limelime juice — Limebase
1 teaspoonfulGrenadine sweetener
  1. Shake well and strain into a small wineglass.

This matters because it preserves an apple-spirit and gin sour branch in the late London field.

The source is especially useful because it preserves Apple Jack and Calvados as parallel options rather than collapsing them.

L'Art du Shaker by Dominique Migliorero (1925, p.58)

0.25 partlemon juice — Lemon juiceacid
0.5 partgin — Ginbase
0.25 partGrenadine — Grenadinesweetener
  1. Shake hard, strain into a cocktail glass, and serve.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.70) — Apple Jack or Calvados

0.67 partApplejack or Calvados — Apple Jack or Calvadosbase
0.33 partgin base
1 limelime juice — Juice of 1 Limebase
1 teaspoonfulGrenadine sweetener
  1. Shake well and strain into a small wineglass.

This matters because it preserves an apple-spirit-and-gin pink branch in McElhone's late 1920s field.

The Artistry of Mixing Drinks by Frank Meier (1936, p.39)

0.5 partApplejack or Calvados — Apple Jack or Calvadosbase
0.5 lime or 0.25 lemoncitrus juice — Lime or Lemon Juicebase
0.5 partgin — Ginbase
1 teaspoonGrenadine — Grenadinesweetener
  1. Shake well and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.183)

3 dasheslemon juice — Lemon Juiceacid
0.33 partCalvados — Calvadosbase
0.67 partgin — Dry Ginbase
2 dashesGrenadine — Grenadinebase
  1. Shake and strain into a cocktail glass.

Lineage reconciliation

See also: Jack Rose, Rose Cocktail