This recipe, arranged by James E. Bennett, of the Broken Heart Cafe, 16 South Broadway, St. Louis, Mo., won the Police Gazette Bartenders’ Medal for 1903.

• Use mixing glass
• Three dashes lemon juice
• One-half jigger sloe gin
• One-half jigger Cream-Yvette
• Fill glass with fine ice
• Mix and strain in cocktail glass
• Add cherry

(Do not get too sweet)

The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912

Vermouth can be substituted for Cream-Yvette.