1 dash absinthe1/8 Italian vermouth1/4 French vermouth5/8 dry gin
Shake with ice. Strain into cocktailglass. Squeeze orange peel on top.
Savoy Cocktail Book, 1930
With room for over 200 tastings, provides novices and experts with a primer in absinthe history and facts, as well as instructions on how to conduct scorings and blind tastings.