1 oz Beefeater London Dry Gin
1 oz Noilly Prat Dry Vermouth
3 dashes Fee Brothers Orange Bitters
3 dashes St. George Absinthe Verte
1 dash Angostura Bitters
1 dash gum syrup
In mixing-glass half-full of ice stir well (20-30 seconds), strain into chilled cocktail glass, express lemon peel over glass and garnish with fresh lemon peel. — The original recipe for this Martini riff from JM 1908 omits vermouth, has 2 dashes of syrup instead of 1, and includes an olive alongside the lemon peel, the latter point being perhaps rather on the nose for a drink by this name.
These differences all reflect a reorientation of the original recipe, an enhanced Plymouth Gin Cocktail + olive, in conformity with the Martini style recipe in Straub 1913/1914, which cuts the gin with vermouth, dials down the syrup, and drops the olive. In 1927’s Barflies and Cocktails, however, we find the older recipe without vermouth, with 2 dashes syrup, and with the olive. This earlier recipe is again found in the 1930 Savoy Cocktail Book. A less similar Olivet in the Old Waldorf Bar Days (1931) has gin paired with sweet vermouth, orange bitters, and an olive, a Martinez-riff.
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