• 1/4 Whisky
  • 1/4 Gin
  • 1/4 Lemon Juice
  • 1/4 Orange Juice
  • 1 Egg
  • 1 Teaspoonful of Apricot Brandy
  • Powdered Sugar

Shake well and strain into cocktail glass.


This recipe originally appeared on page
67
of the 1930 Savoy Cocktail Book