Garnish:
Pickled almond
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Gin |
| 1/3 fl oz | Marsala semisecco (medium) |
| 1/4 fl oz | Disaronno amaretto |
| 1/6 fl oz | Strucchi Dry Vermouth |
| 1 dash | Boker's bitters (optional) |
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
A Dry Martini delicately influenced by rich marsala and almond notes.
History:
Adapted from a recipe created circa 2013 by Tony Conigliaro at 69 Colebrooke Row. Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (sweet marsala), 5ml dry vermouth and 3 dashes of 69 Colebrooke Row-housemade almond bitters. Lacking 69 Colebrooke Row's lab kit or the patience to use it, I subbed amaretto for the almond bitters and used a semisecco (medium) marsala.
See Martini cocktail history and evolution
Nutrition:
163 calories
Alcohol content:
- 1.5 standard drinks
- 28.64% alc./vol. (57.28° proof)
- 20.9 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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