110.5* Excursus on Martini-Style Cocktails in JM

Excursus on Martini-Style cocktails in Jack’s Manual.

Nowadays “Martini” describes any proportion of gin and dry vermouth chilled and diluted by mixture with ice. The number of barely distinguishable cocktails containing gin and vermouth and bearing different names in the early twentieth century may explained by the variety of sources and experience from which Jack’s Manual draws. Additionally, Hotel, club, and bar “house” cocktails were often nothing more than their own version of a gin-and-vermouth or whisky-and-vermouth mixture. Jack Grohusko sometimes allows the same recipe to appear with two different names, but in general he seems to preserve a distinction in each one. Here is list to help clarify (to keep it simple, I omit those that have a dash of something — like the Martini, a 1:1 stirred with sweet vermouth, which adds Orange Bitters).

Gin + Dry Vermouth 
3:1 stirred w/ orange peel = Treasurer
3:1 shaken = Cushman
   w/ lemon peel = Blackstone No. 1
   w/ orange peel = Blackstone No. 2
3:2 stirred = Duke.
3:2 shaken = Coney (post-1910)
1:1 stirred = Dry Martini
   w/ olive = Cat
   w/ orange peel = Racquet Club
1:1 shaken = Cornell, Lewis, Coney (1908–10)
  w/ pimola = St. Francis


"Martinez" - Gin + Sweet Vermouth
4:1 shaken w/ orange peel, served down = Parson
3:1 shaken = Consolidated.
3:2 stirred w/ orange peel = Rossington (w/ Old Tom gin before 1933)
1:1 stirred = Perfect or Turf Club (not the Turf)


"Perfect Martini" - Gin +Dry Vermouth + Sweet Vermouth
16:3:1 (80%, 15%, 3%) shaken, served down = Shonnard
3:1:1 w/ lemon peel = Sphinx
2:1:1 = Four Dollar
  w/ orange peel = Blackstone or McLane
  w/ orange peel served down = Boles