My interpretation:
1.75 oz Noilly Prat Extra Dry
0.25 oz Copper & Kings Brandy
1 dash Pierre Ferrand Dry Curaçao
1 dash Angostura bitters
Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — This light, vermouth-forward aperitif recipe first appears in JM1912 and remains a standard part of the JM repertoire. It later appears from an undetermined source in McElhone’s Barflies & Cocktails (1927) in the ratio 2:1 vermouth to brandy, with 2 dashes of syrup instead of curacao, and 2 dashes of bitters. That recipe is reproduced exactly in
The Savoy Cocktail Book (1930).
