1/3 Sweet Vermouth (3/4 oz Vya)
2 dash Gum Syrup (1 barspoon Gomme)
2 dash Orange Bitters (Angostura Orange)
1 dash Chartreuse (1/2 barspoon Green)
Stir with ice and strain into a cocktail glass.
Last Wednesday as I was cooking dinner, I flipped through my new purchase of William Schmidt's 1892 book, The Flowing Bowl: When and What to Drink and spotted the Club Cocktail. The recipe seemed to be somewhere between a Martinez Cocktail and a Bijou, and I figured that it would make a decent before dinner drink.