As served at The Niagara Club, Niagara Falls, N.Y.

• One-fourth Italian Vermouth
• One-fourth French Vermouth
• Two-fourths Gordon Dry Gin
• Two dashes Orange Bitters
• Two dashes Yellow Chartreuse
• Stir well
• Use Champagne glass, fill with Carbonic.
• One lump of ice
• Slice orange
• Serve

Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914