Name: Hawkeye Martini
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 30 ml Dry vermouth; 15 ml White port; 1 dash Absinthe; 3 drop Saline solution 4:1

Hawkeye Martini
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Photographed in an Urban Bar Verdot Small Martini Glass 12.5cl

Ingredients:
1 ²⁄₃ oz	Hayman's London Dry Gin from freezer
1 oz	Strucchi Dry Vermouth chilled
¹⁄₂ oz	Cockburn's White Heights Port chilled
1 dash	La Fée Parisienne absinthe
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Martini glass.
Prepare garnish of skewered black olive.
STIR all ingredients with ice.
STRAIN into chilled glass.
Garnish with skewered olive.

Allergens:

Recipe contains the following allergens:

Dry vermouth, White port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The addition of white port and a dash of absinthe and salinity distinguish this Dry Martini.

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History:

Created by yours truly in March 2025 and named after the Captain Benjamin Franklin "Hawkeye" Pierce character in the Mash television series, played by Alan Alda. This fictional wartime surgeon was never too far from the next Martini, possibly even served via an intravenous drip.

More cocktails by Simon Difford

Nutrition:

One serving of Hawkeye Martini contains 168 calories

Alcohol content:

1.6 standard drinks
23.99% alc./vol. (23.99° proof)
22.9 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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Simon Sedgley

4th April at 04:42

An excellent Martini. On a second pass at it, we split the Vermouth 2/3 dry (Noilly Prat) and 1/3 bianco (Contratto). To our taste, the bianco lifts and broadens the drink with its floral notes and gentle sweetness.

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Melissa Demian

23rd May at 20:53

A good shout. I only had bianco on hand to try this, and it's still a great martini, considering I normally take my martinis bone dry. Once I get some proper dry vermouth back in my bar, I'll try your version!

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Gavin Bewick

1st April at 18:36

Perhaps a “Trapper John” vodka variant is needed?

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