Dry Martini No. 3

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How to make:

1. Select and pre-chill a Martini glass.
2. Prepare garnish of 3 skewered chilled Fragata Green Olives.
3. STIR all ingredients with ice.
4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

• Strucchi Bianco Vermouth – Sulphur Dioxide/Sulphites
• Lustau Jarana Fino Sherry – Sulphur Dioxide/Sulphites

Review:

My preferred five-to-one Dry Martini with a split base of gins, enriched with bianco vermouth and dried with a splash of fino sherry.

History:

Adapted from the sherry-influenced "Martini Cocktail No. 2" in the 1898 book Cocktails... How To Make Them but with the dry vermouth stipulated in the Marguerite cocktail above. The split base of gins is also also reflects the combination of the two recipes.

Marguerite Cocktail.
Bitters
Plymouth Gin
French Vermouth
HALF a mixing-glass full of fine ice, three dashes of orange bitters, one-half jigger of Plymouth gin, one-half jigger of French Vermouth. Mix, strain into cocktail-glass. Place an olive in the bottom of glass and serve.


Martini Cocktail – No. 1.
Bitters
Gin
Italian Vermouth
Lemon peel
HALF a mixing-glass full of fine ice, three dashes orange bitters, on-half jigger Tom gin, one-half jigger Italian vermouth, a piece lemon peel. Mix, strain into cocktail-glass.


Martini Cocktail – No. 2.
Bitters
Tom Gin
Italian Vermouth
Sherry
Lemon peel
Fill a mixing-glass full of fine ice. Add two dashes Boker's bitters, on-half jigger Tom gin, one-half jigger Italian vermouth, half a teaspoon-ful sherry, piece of lemon peel. Mix, and strain into cocktail-glass.

Jacob Abraham Grohusko, Jack's Manual, 1910

More cocktails by Simon Difford

Nutrition:

One serving of Dry Martini No. 3 contains 150 calories.

Alcohol content:

• 1.6 standard drinks
• 29.09% alc./vol. (58.18° proof)
• 21.9 grams of pure alcohol