My interpretation:
1 oz Gin Lane 1751 London Dry
0.5 oz Dolin Dry
0.5 oz Cocchi Vermouth di Torino
Stir in mixing-glass half-full of ice, strain into cocktail glass, serve. — This recipe, first appearing in laconic Straub 1913 (we have added the instruction to stir with ice) and borrowed for JM 1916, is the definition of a Perfect Martini, that is, a Martini with equal parts of sweet and dry vermouth. The name is humorous. At the time of Straub, a cocktail was about 20 cents, in 1933 about 30 on average. In today’s dollars, that would make this a Hundred Dollar, or Two Hundred Dollar, cocktail; perhaps Double Benjamin rolls of the tongue better?
No comments:
Post a Comment