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.