My interpretation:
1 oz Copper & Kings brandy
1 oz Cointreau
3/4 T lime juice
In shaker with ice, add ingredients including half lime, shake well (30 seconds), strain into cocktail glass, serve. — This recipe from McElhone’s Barflies & Cocktails (1927) proved so popular, it had to be included in JM1933. There the recipe calls for equal thirds of cointreau (triple sec), cognac, and lemon juice, and is attributed to MacGarry of Buck’s Club, London. The Savoy (1930) Sidecar has twice the brandy but still lemon.
