1 Dash Orange Bitters. (Angostura Orange Bitters)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz North Shore No. 11)
Shake (I stirred) well and strain into cock-tail glass. Twist orange peel on top.
Having recently been to a number of cocktail seminars presented by Bols and The Bitter Truth, I can tell you that this is the earliest known recipe known for a Dry Gin, Orange Bitters, and French Vermouth Cocktail. In other words, perhaps the real precursor to the modern Dry Martini!
Stephan Berg has tracked this recipe’s first know publication down to an 1896 book called, “Stuart’s Fancy Drinks and how to mix them”.
The original recipe from that book, courtesy of Stephan Berg:
1 dash orange bitters.
2/3 Plymouth Gin.
1/3 French Vermouth.
North Shore makes 2 gins. The No. 11 is supposedly their more traditional Juniper forward dry gin. It is quite tasty, but it seems a bit floral still to be called a truly traditional Dry Gin.
Still, it makes a very nice Martini, errr…, Marguerite.
PS. I just love these valencia oranges from the Farmers’ Market. They literally drip oil when you pull the twist. Just awesome. Tasty too!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.