blue moon

2/3 Booth's Gin (1 3/4 oz Tanqueray)
1/3 French Vermouth (1 oz Noilly Prat Dry)
2 dash Crème Yvette (1/4 oz)
1 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into a cocktail glass; I added a lemon twist garnish.

Two Wednesdays ago, I ventured into the Pioneers of Mixing at Elite Bars: 1903-1933 book and spotted the Blue Moon. This Martini-like recipe was closer to Hugo Ensslin's 1916 Recipes for Mixed Drinks one (but lacked Ensslin's red wine float) as opposed to the citrus juice one akin to an Aviation without Maraschino that became the better known one thanks to Ted Haigh's Vintage Spirits and Forgotten Cocktails via Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion.
This Blue Moon began with a lemon, floral, and pine aroma. Next, a light berry sip flowed into juniper, violet, vanilla, and citrus flavors on the swallow. The Crème Yvette was a lot more subtle in its contribution than I expected and only donated hints of berry, floral, and vanilla notes to the mix.