yachting club

2/3 Holland Gin (1 oz Bols Genever)
1/3 Dry Vermouth (1/2 oz Noilly Prat)
2 dash Simple Syrup (1/4 oz)
2 dash Peychaud's Bitters
1 dash Pernod (1/8 oz Pernod Absinthe)

Stir with ice and strain into a cocktail glass.

After the Old England, I began to peruse our 1975 edition of Patrick Duffy's The Official Mixer's Manual. There I spotted the Yachting Club which appeared like a lemon twist and rocks glass away from a Sazerac variation. The drink began with the aroma of Genever's malt and absinthe's anise. The malt notes continued into the sip with perhaps some grape elements from the vermouth, and the swallow contained the herbal flavors from the Pernod and the Genever. Overall, it came across a bit different than a traditional Sazerac with its lighter body and flavor profile, but not all that different from the Gin Sazerac John Gertsen made me with Anchor Steam Genevieve.