STIR all ingredients with ice and strain into chilled glass.
Orange zest twist
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.
The earliest known Marguerite Cocktail recipe appears in Harry Johnson's 1900 Bartenders' Manual.
(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:
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.
Approximately £0.00 per cocktail *
Add to basket
* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
STIR marmalade with gin in base of shaker so as to dissolve marmalade. ADD other ingredients, SHAKE with ice and fine strain into chilled glass.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...
Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being...
Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian, quinine and orange peel....
Balancing each ingredient within a cocktail is key to making a great drink. Therefore the accuracy with which ingredients are measured is critical to the finished cocktail.
Curaçao liqueurs are traditionally made from the dried peel of the small bitter Curaçao orange, named for the island of Curaçao. As Curaçao was a Dutch colony, it supplied...
Copyright odd firm of sin 2017. All rights reserved