The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.26) — Boothby 1908
| 1 twist | lemon peel — lemon peel | acid |
| 1 dash | Absinthe — absinthe | base |
| 0.5 jigger | London dry gin — dry English gin | base |
| 2 dash | orange bitters | bitter |
| 1 whole | Olive — olive or pimola | garnish |
| 0.5 jigger | dry vermouth — French vermouth | modifier |
- Shake the gin, French vermouth, orange bitters, absinthe, and ice well.
- Strain into a frapped stem cocktail glass.
- Squeeze lemon peel over the top and serve with an olive or pimola.
Garnish: Olive or pimola and a twist of lemon peel
Ice: Cracked ice
- Nose
- Lemon and absinthe rise over the dry gin base.
- Palate
- The drink stays firmly in aperitif territory, but the absinthe gives it a cooler, more maritime edge than the plain Martini line.
- Finish
- The finish is dry, herbal, and faintly anised.
- Summary
- A sharp absinthe-touched gin aperitif from Boothby's club-cocktail field.