|2 1⁄2 fl oz||Rutte Dry Gin|
|3⁄4 fl oz||Chartreuse Jaune (Yellow Chartreuse) Liqueur|
|1 fl oz||Fino sherry|
|3 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
We've added a shot of dry sherry as recommended by David Embury in his 1948 The Fine Art of Mixing Drinks.
In his 1930 The Savoy Cocktail Book, Harry Craddock writes, "so far as can be ascertained this delectable potion is NOT the staple diet of the Esquimaux. It was probably first thought of in South Carolina – hence its name."