L'Art du Shaker by Dominique Migliorero (1925, p.65)
| 0.33 part | gin — Gin | base |
| 0.17 part | cherry brandy — Cherry brandy | modifier |
| 0.33 part | French vermouth | modifier |
| 0.17 part | Redcurrant syrup — Redcurrant syrup | sweetener |
- Stir cold and serve.
The source attributes this to Eric Forrester of the Cercle Nautique, Cannes.