Called my local liquor store a while ago and asked them if they were going to carry the Hayman’s Old Tom Gin. Usually, they’re on top of this sort of thing, so I was a bit surprised when the response was, “Hayman’s? I haven’t heard of that.” Fortunately, a quick call to the distributor revealed that the gin was already in Southern California and would be shipped North soon.
Pour into the shaker 3 glasses of Gin, 3 of French Vermouth, add a dessertspoonful of Orange Bitters and 2 of Curacao or Maraschino. Shake and serve with a cherry and a piece of lemon rind.
I suspect Craddock gets the idiotic idea of using French Vermouth in a Martinez from Robert Vermeire, who espouses this formulation in his book, “Cocktails: How to Mix Them”. And I suppose it is perfectly fine drink, though Martinez, it is not.
(current Ellestad formulation)
1 1/2 oz Hayman’s Old Tom Gin
3/4 oz Carpano Antica Sweet Vermouth
Scant teaspoon Luxardo Maraschino
Dash Angostura Orange Bitters
Dash Angostura Bitters
Stir with ice to chill and strain into a cocktail glass. Squeeze lemon peel over glass. Add a (preferably luxardo or toschi) cherry if you so desire.
If you’re using a higher proof gin, you might want to up the amount of vermouth, but I find with Plymouth, or now Hayman’s, 2-1 is a good ratio. I also like to add a dash of angostura, as I find it tames some of the tropical marshmallow candy notes that show up when Carpano Antica is in close proximity to Luxardo Maraschino. As they say, your mileage may vary.
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.