1 1/2 ounces gin
3/4 ounce dry vermouth
1/4 ounce crème de violette
2 dashes absinthe
2 dashes orange bitters
Stir with ice and strain into a cocktail glass.
Source: "Recipes for Mixed Drinks" by Hugo R. Ensslin (1917)

The original recipe for this called for equal parts of all four ingredients. Such a drink would be far too unbalanced, but feel free to give it a try if you want. The recipe shown here is more of a modified dry Martini, with the absinthe and violette being supporting actors instead of co-stars.