Café Royal Cocktail Book by W. J. Tarling (1937, p.191)

0.17 partlemon juice — Lemon Juiceacid
0.33 partgin — Booth's Ginbase
0.33 partsherry — Dry Sherry (Pale)base
0.17 partCointreau other
  1. Shake.

Garnish: Squeeze lemon peel on top.

Invented by Frank Korhumel.