Marguerite Cocktail

Your rating has been registered. Thank you!

Marguerite Cocktail image

Servir en

Coupe...
fl oz Rutte Dry Gin
fl oz Noilly Prat Extra Dry Vermouth
fl oz Pierre Ferrand Ancienne Methode Dry Curacao
2 toque Angostura Orange Bitters
  • Mostrar la receta en:

Cómo se hace:

STIR all ingredients with ice and strain into chilled glass.

Garnitura:

Orange zest twist

Historia:

An equal parts (Fifty-Fifty) Dry Martini with a hint of orange due to the use of orange curaçao, orange bitters and an orange zest twist.

Acerca de:

The earliest known Marguerite Cocktail recipe appears in Harry Johnson's 1900 Bartenders' Manual.

“Marguerite Cocktail
(Use a large bar glass)
Fill glass 3/4 full of fine-shaved ice;
2 or 3 dashes of orange bitters;
2 or 3 dashes of anisette;
1/2 wine glass of French vermouth;
1/2 wine glass of Plymouth gin;
Stir up well with a spoon, strain into a cocktail glass, putting in a cherry, squeeze piece of lemon peel on top and serve.”


Then in his 1903 Bartenders Encyclopedia, Tim Daly omits the anisette in his recipe for the Marguerite:

"Marguerite Cocktail
Use a mixing glass.
Half fill with fine ice.
2 dashes of orange bitters.
1 dash of orange curacoa.[sic]
½ wine glass of French vermouth.
½ wine glass of Plymouth gin.
Stir well with spoon, strain into a cocktail glass, twist a piece of lemon peel on top, and serve."


The Marguetite, then turns drier and by the 1904 Stuart's Fancy Drinks it becomes 2/3 Plymouth gin [a dry gin] to 1/3 French [dry] vermouth. Basically a modern day 2:1 Dry Martini.

×
  • Bienvenido a
  • Recibe contenido actualizado sobre bebidas, bares y cocteles
  • Por favor confirma que tienes más de 18 años y proporciona tu dirección de correo electrónico
  • No gracias, continuar en diffordsguide.com
CSS revision 7349dd2