stinging nettle

2/3 Gordon's Gin (2 oz Farmer's)
1/6 Dry Vermouth (1/2 oz Noilly Prat)
1/6 Yellow Chartreuse (1/2 oz)
1 dash Lemon Juice (1/8 oz)
1 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass.
After the John, I stuck with the same era by picking the Stinging Nettle from 1934's 1700 Cocktails for the Man Behind the Bar. The recipe looked like a Puritan Cocktail that had been dried out and shifted to the citrus side with a dash of lemon juice. That dash of juice did play a significant role for it donated a lemon aroma to join the Yellow Chartreuse's sweet herbal notes. A dry honey, orange, and lemon sip also showcased the dry vermouth's wine flavors. Next, the gin and savory Yellow Chartreuse notes began the swallow that concluded with tart lemon accents. With the drying forces of vermouth and lemon juice, the Stinging Nettle ended up smelling a lot sweeter than it tasted.