L'Art du Shaker by Dominique Migliorero (1925, p.33)
| 0.25 part | gin — Gin | base |
| 0.25 part | lemon juice — Lemon juice | base |
| 0.25 part | cherry brandy — Cherry brandy | modifier |
| 0.25 part | French vermouth | modifier |
- Shake hard and serve.
The book notes this as the author's own 1922 recipe from the High Life at the Casino de Dinard.