Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.36) — Ensslin 1917
| 1 dash | Absinthe | base |
| 0.5 drink | Holland gin — Holland Gin | base |
| 2 dashes | Peychaud's bitters — Peychaud Bitters | bitter |
| 0.5 drink | French vermouth — French Vermouth | modifier |
| 2 dashes | gum syrup — Gum Syrup | sweetener |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves another Holland-gin branch still alive in 1917, but one sharpened by absinthe and Peychaud rather than maraschino or orange bitters.
The modifier architecture is the point here; this is not just another Holland-gin Martini analogue.