2 oz Gin
1⁄2 oz Crème de Violette (or Crème Yvette)
1⁄2 oz Lemon juice
1 oz Egg white (optional)
1 twst Lemon peel (optional, as garnish)
Shake, strain, straight up, cocktail glass. Egg white and garnish are suggestions of Ted Haigh, not in the original.
A 1917 version uses Yvette, dry vermouth instead of lemon juice, and orange bitters.
Crosby Gaige's Cocktail Guide and Ladies' Companion
Vintage Spirits & Forgotten Cocktails, Ted Haigh
Gin, Crème de Violette, Egg white, Lemon juice, Lemon peel