Marguerite Cocktail

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Orange zest twist

Comment:

An equal parts (Fifty-Fifty) Dry Martini with a hint of orange due to the use of orange curaçao, orange bitters and an orange zest twist.

About:

The earliest known Marguerite Cocktail recipe appears in Harry Johnson's 1900 Bartenders' Manual.



“Marguerite Cocktail

(Use a large bar glass)

Fill glass 3/4 full of fine-shaved ice;

2 or 3 dashes of orange bitters;

2 or 3 dashes of anisette;

1/2 wine glass of French vermouth;

1/2 wine glass of Plymouth gin;

Stir up well with a spoon, strain into a cocktail glass, putting in a cherry, squeeze piece of lemon peel on top and serve.”



Then in his 1903 Bartenders Encyclopedia, Tim Daly omits the anisette in his recipe for the Marguerite:



"Marguerite Cocktail

Use a mixing glass.

Half fill with fine ice.

2 dashes of orange bitters.

1 dash of orange curacoa.[sic]

½ wine glass of French vermouth.

½ wine glass of Plymouth gin.

Stir well with spoon, strain into a cocktail glass, twist a piece of lemon peel on top, and serve."



The Marguetite, then turns drier and by the 1904 Stuart's Fancy Drinks it becomes 2/3 Plymouth gin [a dry gin] to 1/3 French [dry] vermouth. Basically a modern day 2:1 Dry Martini.