Casino cocktail recipe first appeared in Hugo R. Ensslin’s 1916 Recipes For Mixed Drinks, written when he was Head Bartender at New York City’s Hotel Wallick.

His recipe would be confirmed by the International Bartender Association (IBA) on “The Unforgettables” category.

The recipe would be repeated in Harry Craddock’s in 1930 The Savoy Cocktail Book. However, in David Embury’s 1948 Fine Art of Mixing Drinks, the recipe is slightly modified with orange juice replacing orange bitters and he also instructs to “Follow directions for mixing Aviation.”