This appears to be a recipe from an anonymous member of the United Kingdom Bartender's Guild (UKBG).
[Update February 1, 2011 - This appears first in Straub's 1914 classic "Drinks", explaining it's anonymous appearance in the UKBG's "Approved Drinks"]
In 1934, the book "Approved Cocktails Authorized by the United Kingdom Bartender's Guild" enjoyed a single printing. It's authors were listed as the senior members of the guild, including one "Harry Craddock" (author of Savoy Cocktail book), who appears listed as the guild president. Harry helped form (and also left) the guild in 1934.
Listed in the "council" was one "B. Tarling", and from the introduction to his update of the book, he appears to have done much of the work in creating it.
"Billy" Tarling changed his moniker to "W.J. Tarling" between 1934 and the publication of "Cafe Royal" in 1937, when he re-released the content of "Approved Cocktails Authorized by the United Kingdom Bartender's Guild" under the name "Cafe Royal Cocktail Book, Coronation Edition".
In this second release, the book sees the addition of a lengthy preface and numerous illustrations as well as additional recipes. The proceeds are stated to benefit the "United Kingdom Bartenders Guild Sickness Fund" and the "Café Royal Sports Club Fund".
Where the guild publication was mainly aimed at the trade, this new book was aimed at the consumer. The content was also made more user friendly by changing the recipe ratio descriptions from clunky percentages like "33 1/3 %" to fractions like "1/3".
Many cocktail recipes appear in this content that were years ahead of their time. The use of tropical fruits, bright colors, tequila, fernet branca, and many other ingredients that would become the calling cards of late twentieth century mixology, is remarkable.
Here's a hidden gem that seems to appear only in these books, enjoy.
From Approved Cocktails Authorized by the United Kingdom Bartender's Guild (1934)
And of course, my adaptation:
1 ounce (30 ml) Amer Picon
1 ounce (30 ml) Pent e Mes sweet vermouth
1 ounce (30 ml) Bourbon
1 tsp. (5 ml) Raspberry Syrup
Stir well with ice, strain into a cocktail glass.
For the bourbon, go with something in the "Rick and Oaky" flavor camp like "Eagle Rare 10".
I wanted to crisper, drier flavor of the "Punt e Mes" over the "Carpano Antica" sweet vermouth to balance out the sweet flavors from the Aper Picon and raspberry syrup.
The raspberry syrup and Amer Picon together made for some very "jammy" flavors, which the blend of Punt e Mes and Eagle Rare 10 balanced out well.
This is a sweet "Manhattan" style drink, and which would make a nice substitute for port wine when paring with foods.