The Artistry of Mixing Drinks by Frank Meier (1936, p.34)

0.5 whiteegg white — Egg Whitebase
0.5 glassrye whiskey — Rye Whiskeybase
1 dashPernod — Anis 'Pernod fils'modifier
1 dashGrenadine — Grenadinesweetener
  1. Shake well, strain into a double cocktail glass, and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.148)

lime juice — juice of 1 limebase
0.33 partrum — Jamaica rumbase
0.33 partsloe gin base
0.33 partapricot brandy modifier
1 dashGrenadine sweetener
  1. Shake and strain into a cocktail glass.

Lineage reconciliation