|1 twist||Lemon peel|
|1 1⁄2 fl oz||Rutte Dry Gin|
|1 1⁄2 fl oz||Noilly Prat Extra Dry|
|2 dash||La Fee Parisienne absinthe|
Bone dry with faint anise and liquorice notes from the absinthe.
Adapted from recipes in The Savoy Cocktail Book (1930) by Harry Craddock, The Official Mixer’s Manual (1934 & 1940) by Patrick Gavin Duffy.
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