Adapted by Ted Haigh from Harry McElhone’s recipe
1/3 Dry Gin (3/4 oz GrandTen's Wire Works)
1/3 Yellow Chartreuse (3/4 oz)
1/3 Sweet Vermouth (3/4 oz Storico Vermouth di Torino Cocchi)
How to do it:
Stir with ice and strain into a cocktail glass.