The Washington Post


Fifty-Fifty 1.000

Renee Comet

Mar 21, 2007

Equal parts gin and dry vermouth, this was the standard martini recipe in pre-Prohibition America.

Jason Wilson has adapted this one from Patrick Gavin Duffy's "Official Mixer's Manual" (Alta, 1934). Duffy calls for an olive, but Wilson garnishes his version with a lemon twist. He recommends using a high-quality gin.

Servings: 1
  • Ice
  • 1 1/2 ounces gin
  • 1 1/2 ounces dry vermouth
  • Twist lemon peel, for garnish


Fill a mixing glass with ice. Add the gin and vermouth; stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of lemon peel.

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Recipe Source

From Food section Spirits columnist Jason Wilson.

Tested by Frances Stead Sellers.

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Nutritional Facts

Calories per serving: 157

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 3mg 0%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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