2 dash Crème Yvette (3/8 oz, 3 barspoon (*))
1 dash Cointreau (1/8 oz, 1 barspoon (*))
2 dash Dry Vermouth (1/2 oz Noilly Prat)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass.
(*) Perhaps 1/4 oz each for the two liqueurs might work better.
Last Friday, when I opened up Pioneers of Mixing at Elite Bars: 1903-1933, I decided to tackle one of the many recipes that was a base spirit plus a series of dashes by assigning specific volumes to those dashes. Previously, I had been avoiding these recipes since they were either vague as to proportions or appeared more like a jigger of spirit with only a small degree of flavor modifiers added. For a target, I selected the Moulin Rouge since the gin and Crème Yvette seemed appealing. In envisioning the proportions, I imagined the drink to be a gin-based Brooklyn, but I increased the ratio of Crème Yvette to Cointreau from the equal parts Maraschino to Amer Picon ratio in the Brooklyn. In retrospect, the equal parts (2:1/2:1/4:1/4) would have worked better especially as the drink got warmer.
(**) There is also a Moulin Rouge in the Savoy Cocktail Book consisting of orange-flavored gin, apricot liqueur, lemon juice, and grenadine, and when Erik Ellestad made it, it did have a reddish hue as well.