Dry Martini (1:1 ratio) Fifty-Fifty

Serve in a

Garnish:

Olive on stick

How to make:

STIR all ingredients with ice and strain into chilled glass.

Review:

A very 'wet' but wonderfully Dry Martini which demands an olive, not a twist. Before you start - Craddock calls for it to be shaken, but it's better stirred. Shaking tends to suit Martinis with a low vermouth ratio.

Variant:

Mixed to a different Martini ratio

History:

First published in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks and then repeated, like so many of Ensslin's cocktails, in Harry Craddock's 1930 The Savoy Cocktail Book. Both Ensslin and Craddock call for the "Fifty-Fifty Cocktail" to be stirred and both also list a Dry Martini cocktail with the addition of "1 dash orange bitters." However, while Ensslin's 2:1 Martini is stirred, Craddock's 1:1 Martini is shaken, so according to Craddock, a Fifty-Fifty should be stirred while an equal parts Dry Martini is shaken. Remember, this is 23 years before Fleming's first Casino Royale Bond novel.

FIFTY-FIFTY COCKTAIL
½ Dry Gin
½ French Vermouth
Stir well in a mixing glass with cracked ice, strain and serve.
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MARTINI COCKTAIL (DRY)
2/3 Dry Gin
1/3 French Vermouth
1 dash Orange Bitters
Stir well in a mixing glass with ice, strain and serve, with an olive in glass.

Hugo R. Ensslin, 1917

FIFTY-FIFTY COCKTAIL
½ Dry Gin
½ French Vermouth
Stir well in a mixing glass with cracked ice, strain and serve.
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DRY MARTINI COCKTAIL.
½ French Vermouth.
½ Gin.
1 Dash Orange Bitters
Shake well and strain into cocktail glass.

Harry Craddock, 1930

Dry Martini history and it's evolution page.

More cocktails by Hugo R. Esslinn

Nutrition:

One serving of Dry Martini (1:1 ratio) Fifty-Fifty contains 140 calories.

Alcohol content:

• 1.6 standard drinks
• 24.58% alc./vol. (49.16° proof)
• 22.1 grams of pure alcohol