This appears both in Hugo Ensslin’s Recipes for Mixed Drinks, the (or at least one of the) last cocktail guides published before Prohibition, and in The Savoy Cocktail Book from 1930. However, there is a major difference between the two recipes. Ensslin calls for Holland gin, or genever, while Craddock specifies dry gin – two very different spirits. I would assume the change can be chalked up to two things. First, genever, quite popular in the late 19th century, was waning in popularity even by the time Ensslin’s book came out in 1917. Secondly, I expect that during Prohibition, it was almost impossible to acquire, while dry gin was rather more easily obtained. Or made. In any case, I went with the genever recipe:
1 1/2 ounces genever (I used oude or aged)
1 1/2 ounces French vermouth (Contratto)
3 dashes orange bitters
3 dashes maraschino liqueur
2 dashes rich simple syrup
Stir with ice and strain into a chilled cocktail glass. Squeeze a twist of lemon over the drink and drop it in.
As you can see, there’s nothing silver about it, with the golden hue arising from both the genever and the vermouth. The maraschino really shines here. Maraschino is a tricky ingredient, and generally does best in small quantities. It provides an ample amount of its unique flavor profile here even with just 3 dashes, and gives the whole drink a rich, earthiness that complements the two main ingredients very well. Four livers.