Kangaroo Dry Martini

Difford's Guide
User Rating (15 ratings)

Serve in a

Martini glass

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

2 fl oz Ketel One Vodka
1/2 fl oz Noilly Prat Extra Dry
1 dash Orange Bitters by Angostura (optional)
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AKA:

Vodkatini

Review:

Temperature is key to the enjoyment of this modern classic. Consume while icy cold.

History:

Bartending legend has it that "Kangaroo" was the original name for a Vodkatini and the evidence usually put forward to corroborate this is the drinks listing in later editions of David A. Embury's The Fine Art of Mixing Drinks. However, the original 1948 edition omits this drink but does list a Vodka Martini. And even the Revised edition, alongside a Gin Martini recipe, states, with no reference to the Kangaroo 105 pages later, "Martinis are also sometimes made with some other liquor substituted for gin as a base - particularly a liquor of neutral flavor such as vodka or tequila." How "neutral" tequila is in flavour is arguable.

KANGAROO
3 to 4 parts Vodka
1 part French Vermouth
Stir. Twist of lemon on top.

David A. Embury, 1948

Dry Martini history and evolution

Nutrition:

One serving of Kangaroo Dry Martini contains 147 calories.

Alcohol content:

  • 1.6 standard drinks
  • 30.14% alc./vol. (60.28° proof)
  • 22.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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