There is, in fact some debate over the originator of this sour drink.
The Hollywood Cocktail Book cites Harry MacElhone of 'Harry's New York Bar' in Paris as the inventor, but also mentions Harry Craddock author of The Savoy Cocktail Book (1930) as being a key player. "Robert" author of Cocktails: How To Mix Them adds further fuel to the fire by saying that it was introduced to London by Pat MacGarry bartender at 'Buck's Club'

2 Measures Brandy
1 Measure Cointreau
1 Measure Lemon Juice
Cocktails: How To Mix Them by 'Robert'
Pour all the ingredients into a cocktail shaker filled with crushed ice. Shake quickly and strain into a cocktail glass. You can sugar the rim of the glass if you find it too sour. Triple Sec or Grand Marnier can be used if you don't have Cointreau.
'Bernard' of 100 Cocktails also suggests a variation where the Cointreau is replaced by Gin















































