Café Royal Cocktail Book by W. J. Tarling (1937, p.210)

0.5 partbrandy — Old Brandybase
3 dashesGomme syrup — Gum Syrupbase
2 dashesAngostura bitters — Angostura Bittersbitter
0.5 partcherry brandy — Cherry Brandymodifier
  1. Stir and strain into a cocktail glass.

Garnish: Add a cherry and lemon peel squeezed on top.