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Marguerite
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
24th August 2024 at 18:38
Many thanks for sharing with us all, Claudio. I have amended the history above accordingly to reference 'Cocktails... How to Mix Them'.
The recipe predates Harry Johnson's and it basically consists of equal parts Plymouth Gin and Dry Vermouth, no modifier or bitters.
Olive Garnish.
I personally find the anisette version to be by far the most interesting, as often the case with Harry Johnson's versions, however,it is interesting to see how the cocktail changed through the years.