1 dash absinthe
1/8 Italian vermouth
1/4 French vermouth
5/8 dry gin
Shake with ice. Strain into cocktailglass. Squeeze orange peel on top.
Savoy Cocktail Book, 1930
1 dash absinthe
1/8 Italian vermouth
1/4 French vermouth
5/8 dry gin
Shake with ice. Strain into cocktailglass. Squeeze orange peel on top.
Savoy Cocktail Book, 1930