I followed the proportions in Café Royal Cocktail Book, but followed the advice on diffordsguide.com and added bitters.⁣

gin, calvados, apricot brandy, oj, (equal parts of each), grenadine, Angostura bitters⁣
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I got my hands on a reprint of Café Royal Cocktail Book, and I’m glad I did. I’ve been working through The Savoy Cocktail book, and both books were written at about the same time (1930s), but they are really different books. Flipping through the Café book, I mostly see ingredients that I recognize. In the Savoy book, there are a lot of drinks that take ingredients I’ve never heard of – like Hercules, gomme syrup, Dubonnet, and Prunelle brandy, to name a few. (I’ve looked these up, and whatever they are, they aren’t available for curbside pickup at my local liquor store.)⁣
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I did just flip to a recipe in the Café book called “Coffee”, and it requires “The yolk of a new-laid Egg”. Sounds more like witchcraft than mixology.⁣ 🧙‍♀️🥚
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Also, in the back of the Café book, there is a massive list “of many Cocktails of which space forbids giving the recipes”. Hundreds of them! But for 1 pence, you can have the UK Bartender’s Guild send you the recipe. In 1937.⁣
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This drink is BOOZY and SWEET. It’s going straight to my head. It’s like a fruit basket – apple, orange, apricot. The booziest fruit basket ever.⁣ 🍎🍊🍑