2/3 oz Captive Spirits Big Gin
1/3 oz Casa Mariol Vermut
2/3 oz Noilly Prat Extra Dry
1/3 oz Plymouth Sloe Gin
3 dashes Peychaud’s bitters
Shake with broken ice, strain into cocktail glass, and serve. — This recipe first appears in JM 1910 (his 2nd Edition) and is evidently designed in complementary doses, so that the total ingredients may be measured in two ponies. In any event, the result is a sort of elegant, fruity perfect martini, subtracting some of the gin in favor of the sweetening Sloe Gin, and offsetting with the pungent Peychaud’s.
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