|1 1⁄2 fl oz||Rutte Dry Gin|
|1⁄2 fl oz||Giffard Abricot du Roussillon|
|1 fl oz||Noilly Prat Extra Dry|
|3⁄4 fl oz||Freshly squeezed orange juice|
I've tried many variations on the above formula and none that are special.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.