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Gin contributes botanical strength, vermouth enhances the aromatics, while Chartreuse adds sweet herbal complexity
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Shawn Clark’s Avatar Shawn Clark
22nd April at 04:33
Per Yarm's site, the first recipe of this cocktail was in 1900 "The Cocktail Book: A Sideboard Manual for Gentlemen" by Fredrick L. Knowles. Checking, I find it on p. 21. Oddly, it doesn't show up in much else that I have checked for several more decades other than Kokuteera (1924), and Swallows by Boothby in 1930. Maybe I missed finding it in others in between?
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Simon Difford’s Avatar Simon Difford
22nd April at 14:06
Once again, many thanks for the heads-up. I've added the quote from A Sideboard Manual for Gentlemen above.
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