Stir
1 oz anisette (3 cl, 1/4 gills)
1 oz light creme de cacao (3 cl, 1/4 gills)
1/2 oz white creme de menthe (1.5 cl, 1/8 gills)
1/4 oz fresh lemon juice (6 dashes, 1/16 gills)
Strain into saucer glass filled with crushed ice
Serve in a cocktail glass (4.5 oz)
