0.75 oz Aria American Dry Gin
0.75 oz Noilly Prat Rouge
0.5 oz Hiram Walker Crème de Menthe (white)
1 dash Regan’s Orange Bitters
Frappé (shake vigorously with fine ice), strain into chilled cocktail glass, serve. — This cooling, minty Martini-riff appears first in laconic Straub, from which it is borrowed for JM 1916 without filling in the directions. Frappé drinks in this time are almost always strained. In the Old Waldorf Bar Book (1931), the Prince Henry is a Martini with a dash of crème de menthe on top, while the Prince is whisky with crème de menthe and orange bitters. This is further support for a Martini-style strained drink, rather than one served on fine ice (which frappé usually signifies today). The Old Waldorf Bar would be more trustworthy in this case than Straub, since it is based on the original recipe book to which Straub may or may not have had access. The 1935 revision by Crockett attributes the Martini-style drink to the commemoration of a visit by Prince Henry (Heinrich) of Prussia in 1902.
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