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.
- 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.
From Food section Spirits columnist Jason Wilson.
Tested by Frances Stead Sellers.
Email questions to the Food Section at firstname.lastname@example.org.