The recipe, above, is from the 1908 edition of Jack Grohusko’s “Jack’s Manual”, and it’s probably pretty close to the original, served at Eberlin’s bar in the New York financial district since at least the 1890s. Later recipes, as per below, were simpler and featured grenadine instead of raspberry syrup, and lime juice instead of lemon and/or orange, but you can try it either way:

Oxford Companion to Spirits and Cocktails, p. 387–8; barware icons courtesy of Haus Alpenz