Café Royal Cocktail Book by W. J. Tarling (1937, p.193)

1 teaspoonfullemon juice — Lemon Juiceacid
0.25 partgin — Ginbase
0.5 partkirsch — Kirschbase
0.25 partCointreau other
1 dashegg white — white of eggother
  1. Shake and strain.

Garnish: Frost the rim of glass by rubbing in orange juice and sugar.

Invented by Victor.