|2 fl oz||Rutte Dry Gin|
|1 fl oz||Noilly Prat Extra Dry|
|1⁄4 fl oz||Giffard Grenadine Syrup|
|1⁄6 fl oz||La Fee Parisienne absinthe|
|1⁄3 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Wonderfully dry and aromatic.
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.