Barflies and Cocktails by Harry McElhone and Wynn (1927, p.76) — Eric Forrester / Cercle D. Nautique, Cannes
| 0.33 part | gin | base |
| 0.17 part | Red-currant syrup — Groseille | base |
| 0.17 part | cherry brandy — Cherry Brandy | modifier |
| 0.33 part | French vermouth — French Vermouth | modifier |
- Shake well and strain into a cocktail glass.
This matters because it preserves another Riviera berry-and-vermouth aperitif branch with an explicit named-bar attribution.