My interpretation:
.75 oz Castle & Key London Dry Gin
.75 oz Noilly Prat Extra Dry
.75 oz Hiram Walker Apricot
.75 oz Cointreau
Shake well (20 seconds) with ice, strain into cocktail glass, serve. — A new, fairly well balanced liqueur-rich dessert drink for the 1933 edition. It also appears in Craddock’s 1930 Savoy Cocktail Book.
