Hi, Simon! I found that exact drink (your version) in the book "Cocktails (Metropolitan Club Washington DC)". It was published in 1920. So it precedes "L'Art du Shaker" (1925). Here are the specs:
"10.
Three fourths Scotch Whiskey, one fourth Yellow Chartreuse, three dashes of Orange Bitters, stir well."
PS: Ok, it says 3 dashes not 2. I will try it soon!
Best Regards
Belle Hélène
Poire William, White crème de cacao, Vanilla liqueur
Banana's Word
OP high ester aged pot still rum, Chartreuse Green, Banana liqueur, Lime juice
Grüner Willi
Poire William, Lemon juice, Sugar syrup 'rich' (2:1), Chartreuse Green, (+ 2 more)
According to Spirits & Distilling, it began life as the Argentinean version of the Martini. And back then, in the early twentieth century, it was called the San Martin, after Don Jose de San Martin, a liberator of Argentina, Chile and Peru. There are Argentinean cocktail manuals that specify dry vermouth and others that specify sweet vermouth. By the time of Craddock's Savoy Cocktail Book, the drink had become equal parts dry and sweet vermouth and gin and the editors had mangled its name as Sand Martin. Quite a history.
Thank you!
It's not a Bijou variation for the simple reason that it preceded the Bijou, by quite a margin. And anyway, they're all Martinis if you care to climb down through the extensive and leafy branches of the family tree.
Thanks for the info. I know both of them, but I didn't know that the Sand Martin was the older one. Do you know were it was first published?