0.75 oz Dolin Rouge
1.25 oz Hawthorn’s London Dry
1 dash Regan’s Orange Bitters
Stir up drink in mixing-glass filled with ice, strain into cocktail glass, garnish with olive (picked or sunk) and serve. — A nice Martinez riff from Straub 1913, who called for a “high and dry” gin, meaning preferably 90 proof or greater, or at least not Old Tom. Jack in 1916 calls for M&R vermouth and Gordon dry gin. The name is unclear, and may sound like a cocktail instruction (e.g., “This is how to serve any type of liquor ‘down,’” implying a lowball glass) but, without specification of glass type, I have opted to give it the standard cocktail presentation.
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