A cocktail created in 1939 connection with the introduction of the new streamlined Dreyfus Hudson Engine which began pulling the Twentieth Century Limited train between New York City and Chicago in 1938. The recipe was first published in 1939 in the Cafe Royal Bar Book.
1 1/2 ounces (1/3 gill, 4.5 cl) gin
3/4 ounce (1/6 gill, 2 cl) Lillet Blanc
3/4 ounce (1/6 gill, 2 cl) light creme de cacao
3/4 ounce (1/6 gill, 2 cl) fresh lemon juice
Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lemon twist.
