My interpretation:
0.75 oz Dolin Rouge
0.75 oz Noilly Prat Extra Dry
0.75 oz St. George Absinthe Verte
Fill shaker with cracked ice, shake well (about 20 seconds or 30 shakes), strain into cocktail glass, and serve. — This aggressive recipe was first borrowed from Straub 1913 into JM 1916 as the “Dutchess” and is also found in the Savoy Cocktail Book. The Waldorf-Astoria Bar Book (1935) adds a dash of orange bitters to no avail. No attempt to change or refine the ratio was ever made until modern times, when the taste of the day prefer a 3:3:1, with the absinthe taking more of a backseat (the attempt being made, anyway). However, sufficient shaking on fine or cracked ice will yield a palatably diluted mixture both bracing and refreshing, and even pleasant to the more ardent devotees of anise.
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