My interpretation
1.5 oz Noilly Prat Extra Dry Vermouth
1 oz Western Grace Brandy
1 dash Regan’s Orange Bitters
1 dash St. George’s Absinthe Verte
Shake with ice, strain into cocktail glass, serve. — This vermouth-based after-dinner recipe first appears in Straub 1913, from which it is taken up into JM1916. Note the important qualifier “good brandy.” Top shelf had to be used here, perhaps the dusty bottle of Martell? Yet it is allowed to take a backseat to the vermouth, indicating a weaker shim type drink. The absinthe indicates intention as a digestif.
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