Marguerite Cocktail

Marguerite Cocktail image

Serve in

a Coupe glass...
fl oz Rutte Dry Gin
fl oz Noilly Prat Extra Dry
fl oz Pierre Ferrand Curacao
2 dash Angostura Orange Bitters
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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.

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Makes this drink 15.56 times
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Vermouth dry

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