1/4 jigger Benedictine (3/8 oz)
1/3 jigger Sweet Vermouth (1/2 oz Dolin)
1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass. Garnish with an olive (omitted).
After the Persephone, I opened up our 1940 edition of The How and When and spotted the Fitchett Cocktail. The combination of gin, Benedictine, vermouth, and bitters reminded me of Eastern Standard's King's Yellow except here the vermouth was sweet instead of dry (and it lacks the rinse of apricot brandy). Without the apricot rinse and with a lower amount of Benedictine was the 1895 Ford Cocktail as well. I was not able to find much about the Fitchett Cocktail save for one site listing the proportions as 3:2:1 (gin:vermouth:liqueur) instead. The How & When was now, so we mixed it up to the specified small proportions.