dates back to at least 1911. It was created by Hugo Ensslin, head bartender at the Hotel Wallick on Broadway and 43rd Street, and first turned up in print in 1916's Recipes for Mixed Drinks. Ensslin used: 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette (serve chilled, no ice). Later incarnations of the recipe eliminated the crème de violette, making it more sour and stripping it of its otherworldly hue.
1 1/2 oz Plymouth gin
1/2 oz maraschino
1/2 oz lemon juice
1/4 oz cream de violette or Yvette
Garnish with lemon twist and cherry