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Redolent of old world sophistication and seductive charm. Like opening grandmama’s trinket chest to find it concealing a faberge jewel. I initially misread and shook, but the stir permits the full gamut of sweet, fruity, herbal and bitter ingredients to the palate. Had to improvise garnish, so moistened the rim with a lemon wedge, which was not unbecoming. Recommended, particularly on occasions of fin de siècle ennui 😉

A previous recipe can be found in "Cocktail Digest" by Oscar Haimo, 1943.

Thank you for your version, delicious!

First attempt as per recipe was a little insipid. Second attempt with equal parts of vermouths was better but still unengaging.