L'Art du Shaker by Dominique Migliorero (1925, p.10)
| 1 teaspoon | apricot brandy — Apricot brandy | base |
| 0.67 part | Scotch whisky | base |
| 0.33 part | Italian vermouth — Vermouth Turin | modifier |
- Stir cold and serve.
Astoria Cocktail
A Scotch-and-sweet-vermouth cocktail with a spoon of apricot brandy.
Variants (4)
Cocktails by Piero Grandi (1927, p.24)
| 0.67 glass | gin — Gin | base |
| 1 dash | orange bitters — orange Bitters | base |
| 1 whole | Olive | garnish |
| 0.33 glass | dry vermouth — Vermouth Francais | modifier |
- Mix the ingredients well and serve in a cocktail glass with an olive.
Garnish: Olive
370 Recettes de Cocktails by Jean Lupoiu (1928, p.9)
| 0.67 | gin — Gin | base |
| 1 dash | orange bitters — Bitter Orange | base |
| 1 whole | Olive — Served with the drink. | garnish |
| 0.33 | dry vermouth — Vermouth Noilly Prat | modifier |
- Stir the bitters, dry vermouth, and gin with ice.
- Strain into a cocktail glass and serve with an olive.
Garnish: Olive
The Art of Mixing by James A. Wiley and Helene M. Griffith (1932) — Wiley 1932, opening A-B recipe run
| 0.67 part | London dry gin — Gin | base |
| 1 dash | orange bitters | base |
| 0.33 part | dry vermouth — French Vermouth | modifier |
| 1 garnish | Stuffed olive | other |
- Mix and serve with a stuffed olive.
Garnish: Stuffed olive