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Hi Simon,
There are a few pre-Prohibition recipes with this title. Jack Grohusko's 1908 rendition is an "Ardsley Cooler", a simple highball with gin and ginger ale.

There is also the 1912, Jacques Straub 'Drinks' rendition with Sloe Gin, Calisaya (a Spanish liqueur of the time - now produced here in the states) and orange bitters (shaken). Bonal and Cocchi Barolo Chinato are two such commercially available products that are also similar,

This recipe originated from the Old Waldorf Astoria bar as Mr. Crockett attributed its inclusion to the "residents of a famous and wealthy community up the Hudson, by that name, furnished a good deal of patronage at the bar." Mr. Straub culled many of his recipes from the book at the Old Bar for 'Drinks', which pre-dated Mr. Crockett's book by nineteen years.

Cheers!

We balked at the combination of rosso vermouth and Yellow Chartreuse. So we substituted Noilly Prat dry vermouth and increased the volume of Chartreuse to 15ml. For us, this allowed the sherry to shine against elegant background herbal notes.