1/2 oz Absinthe (La Muse Verte)
3 dash Crème de Violette (1/4 oz Rothman & Winter, 1/2 oz last time)
3 dash Dry Vermouth (1/4 oz Noilly Prat)
Stir with ice and strain into a cocktail glass.
Last Monday, we revisited a drink that we had tried before Andrea and I were invited aboard the blog, namely the Arsenic and Old Lace. Actually, Jess had made this drink a few weeks after I had written in my livejournal about it, but I only just discovered that fact now. Regardless, it is one worth reexamining. The recipe we used last week was from Trader Vic's 1947 Bartender's Guide. Given the date of the publication (assuming that this was the earliest source), it is very possible that the drink was named after a 1939 play by Joseph Kesselring that was adapted into a film starring Cary Grant and released in 1944. This time, I interpreted the 3 dashes in the recipe as a quarter ounce. The first time we made the drink, the recipe was from Stan Jones' Complete Barguide and Stan used pastis which would have been more available in the 1970s than absinthe, and he interpreted the 3 dashes in the Vic recipe as a half ounce of crème de violette and a quarter ounce of dry vermouth. Stan's changes made for a much sweeter and anise-driven drink than the one I chose here; I left the option for increasing the crème de violette to a half ounce in the recipe above.