Café Royal Cocktail Book by W. J. Tarling (1937, p.186)

0.5 partCanadian whisky — Canadian Club Whiskybase
3 dashesorange bitters — Orange Bittersbase
0.13 partVodka — Latvian Rye Vodkabase
0.13 partapricot brandy — Apricot Brandymodifier
0.25 partGrand Marnier modifier
  1. Mix.

Garnish: Squeeze lemon rind.

Invented by J. Saunders.