Garnish:
Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Luxardo Maraschino liqueur |
| 1 fl oz | Noilly Prat Extra Dry |
| 1⁄6 fl oz | La Fee Parisienne absinthe (omit for Cocktails Made Easy) |
Our comment:
A wet Martini with balanced hints of maraschino and absinthe.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Our Martini cocktail page details its evolution and other common variants.
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