(Harry Johnson, New and Improved Bartender Manual, 1900)
- 1 ounce Plymouth Gin
- 1 ounce sweet Vermouth (we like Carpano Antica)
- 1 ounce Green Chartreuse
- 2 dashes orange bitters (we like Angostura Orange)
Stir ingredients over ice and strain into a coupe, cocktail, or pony glass; express oils from a half-dollar sized swath of lemon peel on top.