1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Apricot Liqueur (Rothman & Winter Orchard Apricot)
1/4 oz Cointreau
Stir with ice and strain into a cocktail glass; garnish with a cherry.
On Friday for a nightcap, I was flipping through our 1948 printing of Trader Vic and spotted the Franken Jack. Both the Savoy Cocktail Book and Duffy have the same basic recipe but leave it as a ratio instead of specifying a volume. Interestingly, Craig of Dr. Bamboo has the Franken Jack on the back of his business card; however, his preferred recipe is from the 1959 Old Mr. Boston that focuses more on the apricot than the orange flavor (1 oz gin, 3/4 oz dry vermouth, 1/2 oz apricot, 1/6 oz triple sec).