This version appears in The Savoy Cocktail Book (1930) by Harry Craddock.
Ingredients[]
- 1 oz (30 ml) Gin
- 1 oz (30 ml) Dubonnet Blanc
- 1 dash Absinthe or Pernod
- 1 dash Angostura bitters
Directions[]
- Combine the ingredients in a cocktail shaker with ice
- Shake well until chilled
- Strain into chilled cocktail glass
- Garnish with a maraschino cherry
- Serve