Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
1 fl oz | Gin |
1 fl oz | Strucchi Dry Vermouth |
5/6 fl oz | Lustau Jarana Fino Sherry |
5/12 fl oz | Cointreau triple sec liqueur |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Lustau Jarana Fino Sherry – Sulphur Dioxide/Sulphites
Review:
Dry, complex and aromatic. A Fifty-Fifty Martini with a generous dose of fino sherry and a splash of triple sec.
History:
First published in William James "Billy" Tarling's 1937 Café Royal Bar Book where the invention of this cocktail is credited to A. J. Smith.
ALBERTO
W. J. Tarling, 1937
Invented by A. J. Smith
1/3 Booth's Dry Gin.
1/3 Lillet.
1/3 Sherry, Dry.
Dash of Cointreau.
Mix.
Squeeze of Orange Peel on top.
Nutrition:
One serving of Alberto Martini contains 144 calories.
Alcohol content:
- 1.5 standard drinks
- 21.85% alc./vol. (43.7° proof)
- 21.3 grams of pure alcohol
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