2 dash Crème Yvette (1/4 oz)
1 dash Yellow Chartreuse (1/8 oz)
2 dash Sherry (1/2 oz Lustau Dry Oloroso)
1 dash Picon (1/8 oz Amer Picon)
1 Egg White
Shake once without ice and once with ice. Strain into a cocktail glass.
Two Tuesdays ago, I was in the mood for a nightcap and began turning through the pages of Pioneers of Mixing at Elite Bars: 1903-1933. One of the drinks in the gin section caught my eye for it balanced a trio of floral, herbal, and bitter liqueurs against the dryness of gin and sherry. Technically, a sweeter sherry could be used, but I opted for a dry oloroso to cut back on the liqueurs' sugars.