I actually came across it when reading the 1898 book: Cocktails, How to Make them.
The recipe predates Harry Johnson's and it basically consists of equal parts Plymouth Gin and Dry Vermouth, no modifier or bitters.
Olive Garnish.
I personally find the anisette version to be by far the most interesting, as often the case with Harry Johnson's versions, however,it is interesting to see how the cocktail changed through the years.
Wonderfully dry. The hint of orange work perfectly with the herbals of the gin. Have put it into my favourites. Great before dinner with some cheese, olives, and vegetables.
The recipe predates Harry Johnson's and it basically consists of equal parts Plymouth Gin and Dry Vermouth, no modifier or bitters.
Olive Garnish.
I personally find the anisette version to be by far the most interesting, as often the case with Harry Johnson's versions, however,it is interesting to see how the cocktail changed through the years.