0.75 oz Bluecoat American Dry Gin
0.75 oz Noilly Prat Extra Dry Vermouth
0.5 oz fresh tangerine juice
1 tsp Jack Rudy grenadine
1 dash Cointreau
Shake well (30 seconds), strain into cocktail glass, serve. — The recipe, attributed to Italian-Briton Luigi Naintre, erstwhile proprietor of the Embassy Club, London, is taken up without change in JM1933 from the Savoy Cocktail Book (1930).
