Martini (Marguerite)

This forefather of the dry martini, first seen in Harry Johnson’s legendary Bartenders’ Manual in 1888 favours English dry gin, dry vermouth and orange bitters, rather than the sweeter gin, vermouth and bitters of most classic martini recipes that came later.

1 oz Plymouth gin (30 mL)
1 oz Noilly Prat dry vermouth (30 mL)
1 dash Regans Orange Bitters No. 6

Garnish:
1 lemon peel
1 cocktail cherry

Fill a mixing glass with crushed ice, add all the liquids, stir and strain into a chilled cocktail glass.

Twist the lemon over the top and discard.

Garnish with a cocktail cherry.

Makes 1 cocktail.