Café Royal Cocktail Book by W. J. Tarling (1937, p.124)
| 1 dash | lemon juice | acid |
| 1 dash | apricot brandy | base |
| 0.75 part | gin — dry gin | base |
| 0.25 part | kirsch | base |
- Shake and strain into a cocktail glass.
K.C.B.
K.C.B. is dry gin, kirsch, apricot brandy, and lemon juice.