In The Waldorf Astoria Bar Book (2016) Frank Caiafa gives a version that is 2oz Jamaican Rum (or 1 oz each congnac and aged rum agricole), .25oz Pierre Ferrand dry curacao, .25 maraschino liqueur (or creme de noyaux...or amaretto, or orgeat), .25 grenadine (or simple syrup), and 2 dashes Angostura. He notes that the suggestions in parentheses are based on how 'the Old Books' listed the recipe. I tried his version as listed (and very close to the recipe in the entry here), using appleton reserve 8yr without the suggested substitutions, and it was quite good. The maraschino hits hard, but it works really well with the rum, and makes me want to experiment with that combo.

I tried with with the Savoy ratios (2:1:1 bsp:1 bsp:1 dash) using Appleton Estate hoping to reduce the sweetness tolerably vs. Smith & Cross. I used my own pomegranate grenadine, but there is just far too much grenadine in the recipe to make this anything other than a syrupy sweet drink. The flavor would be pleasant if not so cloying, utterly lacking offsetting acid or bitter. I tried to adjust the already prepared drink with 1/2 oz of lime juice, which helped but was still insufficient. This is a vintage cocktail that just doesn't work as written. It might make a decent long drink with the lime juice and plenty of soda water to tame the sugar.

The 1935 Waldorf Astoria book evens out the grenadine by making it 3 dashes each of grenadine, maraschino, and curaçao. So when I made it, it was 2 1/4, 1/4, 1/4, 1/4, 2 dashes. https://cocktailvirgin.blogspot.com/2017/03/chinese-cocktail.html

There are several versions of this cocktail in the 20's and 30's. The earliest I have found so far in a quick (not exhaustive) search is in a 1924 Swiss cocktail book, "Carlo's Les Cocktails et Les Boissons Americaines" by Carlo Beltramo. I don't know if this is the root recipe or not, but it is listed as the "Chine cocktail" and looks like a reasonable drink, probably the most complete of the lot: 1/2 tsp Angostura Bitters, 1 tsp maraschino, 1 tsp red curacao, 1 tsp grenadine, 50 mL of aged Jamaican rum. Stir and pour into cocktail glass, with a cherry and lemon zest.

I don't know why the large amount of grenadine crept into many later recipes, but in the 1927 "Barflies & Cocktails" listing for the Chinese it is there as: 1 dash Angostura, 3 dashes Maraschino, 3 dashes Curacao, 1/ 6 Syrup Grenadine, 1/3 Jamaica Rum. Shake well and strain. (Recipe by F. P. Newman, Paris. ) Savoy (Craddock) seems to have just copied this dubious recipe.

1934's Boothby recipe for the Chinese is more towards the 1924 recipe: Rum 2/3 jigger, Curacoa 2 dashes, Grenadine 2 dashes, Maraschino 2 dashes, Bitters 2 drops

I gave the 1924 Chine Cocktail recipe a try and it is not bad, 3/5. I used ~7/8 oz each of Appleton Estate and Wray & Nephew, 1 barspoon (teaspoon size) of P.F. Dry Curacao, 1 bsp of my pomegranate grenadine, 1 bsp Luxardo, and an actual 1/2 barspoon (1/2 teaspoon, close to 4+ dashes) of Angostura Aromatic Bitters. [Note that red curacao from Senior would likely be considerably sweeter.] I expressed the lemon peel and dropped it into the drink since I wanted it to help balance the sugar, then added a Luxardo cherry.

This makes for a full flavor intensity drink--still sweet but the baking spice/bitters help balance that.

Curated to reflect authentic historic drink, with modern improvements moved to the notes.

I agree with the first comment, in that this drink is not outstanding. However, I used Luxardo, not Amaro Abano, so I don't know how hers/his version compared to mine. However,  I was satisfied with Luxardo, so I will make this drink occasionally in the future.

Yes, this drink doesn't compare with a Negroni, but then, only a handful of drinks do. In short, I don't think this drink was intended to compete with a Negroni. I suspect it was developed simply as a drink to enjoy on its own.

Made per Dan's suggestion with no simple. Could add still more sour. As is the amaretto dominates and lime settles in at the end with just a touch of real sourness. Not a bad use for an ancient bottle of amaretto.

Updated to clarify ingredients, quantities, and method. Bitters corrected from Angostura Orange to regular Angostura.

The linked recipe calls for 1.5 t honey, not 1.5 oz.

Thanks. Fixed oz -> tsp.

Curated this. Removed grenadine from the drink - it's literally gin, lime juice and club soda. Tart!  Thanks,  Zachary

Good with two dashes of simple syrup (according to David Embury's advice). Refreshing, effervescent and tart.

I think few days are hot enough that I prefer my Gin Rickey "bone dry" as per this recipe. If it's the hottest day of the year, make this recipe.

Every other day of the year, I prefer the Death & Co recipe: 2 oz Gin (Beefeater); 1oz Lime Juice; 1/2 oz Simple Syrup; Club Soda (to taste).

I prefer the original, no sugar. Better than a martini or a tom collins if you just want an excuse to drink gin.

The recipe as currently listed is not the original, but rather an accidental variation by Damian Windsor (currently at Roger Room, Los Angeles) that I have posted on eGullet repeatedly.

The original is by Sam Ross (Milk and Honey, Little Branch, etc.).

1.5 oz Bourbon (Elijah Craig)
.75 oz Campari
.75 oz Carpano Antica
2 dashes Mole Bitters

Stir, strain, up, cherry.

This recipe was originally found on the Bitterman's website, but it's been removed.
It can be found in this book: http://books.google.com/books?id=hKgGjgbfhaUC&pg=PA76&lpg=PA76&dq=%22le…
However, it lists Bitterman's Sweet Chocolate Bitters, instead of the Mole Bitters.

Thanks, Campus Five. I've correct the recipe using the source you cited.

Wow! That's a perfect showcase for chocolate in bitters (I had to use Fee Bro's Aztec Chocolate, but that's close, nu? Same league if not the same ballpark.) Well played! 4 of 5, and 4.7 if there were 10th stars.

Good - but if I'm aiming for this, I prefer a Punt e Mes manhattan (2:1) with 2 big dashes of Bittermens Mole.