|1 1⁄2 fl oz||Rutte Dry Gin|
|1 1⁄2 fl oz||Noilly Prat Extra Dry|
|1⁄24 fl oz||Orange Curaçao liqueur|
|2 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.
Not to be confused with the much later, tequila-based Margarita, the Marguerite is a gin-based forerunner to the modern-day Dry Martini. The earliest known Marguerite Cocktail recipe appears in Harry Johnson's 1900 New and Improved 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 Marguerite, 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.