Dry Martini (1:1 ratio) Fifty-Fifty

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.