Shake all the ingredients well with ice and strain well into a chilled martini glass.
Modified from a recipe from The Artistry of Mixing Drinks by Frank Meier, 1936, the Bloodhound appears in many books throughout the twenties and thirties. This cocktail uses a technique I adopted at the Rainbow Room and perfected at Blackbird Bar: shaking different fruits with the other ingredients of a cocktail. I added an additional step of mashing with a muddler and then shaking to extract more flavors. All kinds of seasonal fruits can be used in this manner.