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Argentina Cocktail

A Wet Martini softened by liqueur and given a hint of citrus and spice
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Rob de Santos’ Avatar Rob de Santos
16th January at 20:05
I had made the Argentina sometime ago and enjoyed it. As it happens, I came across the following recipe in the "Tratado practico de coctelaria pasteleira y affines" bar guide by Mario Kardahi, Buenos Aires, 1966. (A very interesting book full of drink and food recipes, etc.). Portions adjusted to keep the original ratios.

Mar de Plata (page 85):
1 oz dry gin
3/4 oz dry vermouth
1/4 oz Benedictine
2 "blows" Grand Marnier (probably a few dashes or less than 1/6 oz)
lemon juice (qty not specified)
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Maria Jette’s Avatar Maria Jette
8th February at 07:19
Mar de Plata (“Sea of Silver”—but I think I’d call it The Silver Sea) is a much more poetic name than The Argentina!
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Simon Difford’s Avatar Simon Difford
17th January at 10:33
Many thanks for bringing to my attention, Rob. I'll revisit this cocktail and also create a page for the Mar de Plata.
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