deceiver

1 oz Gin (Aviation)
1/2 oz Chartreuse (Green)
1 dash Crème de Cacao (3/4 tsp Leroux)

Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and float 2 drops of bitters (Gotas Amargas Peruvian Bitters).
After getting home on Sunday, it was time for a nightcap so I flipped through Boothby's 1934 edition of World Drinks And How To Mix Them and found the Deceiver. The nose of the drink was a combination of the lemon oil and cinnamon with other botanicals from the bitters. The Chartreuse and gin combined to give the drink a floral character; in retrospect it might have been aided by the lavender used in making Aviation Gin. A mint-like flavor from the Chartreuse along with chocolate notes from the Crème de Cacao appeared on the aftertaste. The Crème de Cacao and green Chartreuse made a rather good pair and the cacao seemed to sedate the lingering Chartreuse's intensity. I felt like the cacao amount could be higher, whereas Andrea thought that it was just right.