And the New New York Bartender's Guide version is the one I went with:
2 oz apricot brandy
1/2 oz gin
1 1/2 oz oj
1/2 tsp grenadine
Anna -- I'm guessing that the "apricot brandy" intended in this recipe is true brandy -- the unsweetened aged distillate of fermented apricots. Alas, today "apricot brandy" usually means apricot liqueur -- a base spirit (perhaps distilled apricots, but perhaps neutral spirits or other base), with apricots juice and/or flavor added, and sweetened. If you used the later, I bet the drink was way sweeter than intended.
Gary Regan's recipe sounds good to me, particularly if the orange juice is bright and tart.