Name: Sand Martin
Total time: 3 min
Cuisine: Cocktail
Ingredients: 37.5 ml Gin; 30 ml Rosso/sweet vermouth; 7.5 ml Chartreuse Green

Sand Martin
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Glass:

Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₄ fl oz	Hayman's London Dry Gin
1 fl oz	Strucchi Rosso Vermouth chilled
¹⁄₄ fl oz	Green Chartreuse (or alternative herbal liqueur)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of lemon zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS lemon or orange zest twist over cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Complex and herbal with cleansing gin botanicals.

View readers' comments

Variations/similar cocktails:

Bijou (by Jamie Gordon)
Bijou (Difford's recipe)
Boozy Bijou

History:

The Sand Martin first appears in Harry Craddock's 1930 The Savoy Cocktail Book, most probably as a misspelling of the Argentine "San Martin" version of the Martini. In his 1977 Jones' Complete Barguide, Stanley M. Jones' includes recipes for the San Martin and Cradock's "Sand Martin".

SAND-MARTIN COCKTAIL.
1 Teaspoonful Green Chartreuse.
½ Italian Vermouth.
½ Dry Gin.
Shake well and strain into cocktail glass.
Harry Craddock , The Savoy Cocktail Book, 1930

SAND MARTIN
Cocktail Glass
Stir
1-1/4 oz gin
1 oz sweet vermouth
1/4 oz Green Chartreuse
Stanley M. Jones, Jones' Complete Barguide, 1977

Nutrition:

One serving of Sand Martin contains 155 calories

Alcohol content:

1.4 standard drinks
25.59% alc./vol. (51.18° proof)
19.2 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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Tea and sympathy

8th May at 21:20

The balance of Chartreuse seems perfect in this. I’m curious to see how the Bijou tastes in comparison. Then I’m off down a rabbit hole about a San Martin origin story.

Doug Bain

2nd May at 01:09

How is this not a Bijou variation?

Simon Sedgley

2nd May at 14:09

It's not a Bijou variation for the simple reason that it preceded the Bijou, by quite a margin. And anyway, they're all Martinis if you care to climb down through the extensive and leafy branches of the family tree.

1 reply

Simon Difford

2nd May at 07:11

Thanks for pointing out. I've added links to the three closest Bijou recipes.

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