|1 1/2 fl oz||Rutte Dry Gin|
|1 fl oz||Amontillado sherry|
|1/2 fl oz||Pedro Ximénez sherry|
|3/4 fl oz||Orange juice (freshly squeezed)|
|3/4 fl oz||Prune syrup (from tinned fruit)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Sherried prunes further fortified by gin.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.