|2 1⁄2 fl oz||Rutte Dry Gin|
|1⁄12 fl oz||La Fee Parisienne absinthe|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Orange bitters|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Chilled, diluted and sweetened gin invigorated by a hint of absinthe.
Adapted from a recipe in Harry Craddock's 1930 Savoy Cocktail Book.