I had made the Argentina sometime ago and enjoyed it. As it happens, I came across the following recipe in the "Tratado practico de coctelaria pasteleira y affines" bar guide by Mario Kardahi, Buenos Aires, 1966. (A very interesting book full of drink and food recipes, etc.). Portions adjusted to keep the original ratios.
Mar de Plata (page 85):
1 oz dry gin
3/4 oz dry vermouth
1/4 oz Benedictine
2 "blows" Grand Marnier (probably a few dashes or less than 1/6 oz)
lemon juice (qty not specified)
Mar de Plata (“Sea of Silver”—but I think I’d call it The Silver Sea) is a much more poetic name than The Argentina!
