2 oz Hayman’s Old Tom Gin
2 dashes Angostura bitters
2 dashes St. George Absinthe Verte
Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve. — JM1916 has this from the recipe in Straub 1913/1914. Undoubtedly related is the Rees Cocktail in the Old Waldorf Bar Days (1931), where it is given the alternate name “H. C. Club.” This recipe has an absinthe rinse, 2 dashes Angostura, 9/10 Tom Gin, and 1/10 Sweet Vermouth; yet the drink is to be served warm, apparently not shaken or stirred with ice.
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