1 3/4 oz Dry Gin 3/4 oz Absinthe 1/2 oz Creme de Violette 1/4 oz Dolin Dry Vermouth.
Jigger, Mixing-glass, Stirrer (long Spoon), Coupe Glass.
Stir with Ice in a Mixing-Glass, and strain into a chilled cocktail Coupe.