1904 Marguerite
Around 1900, a new style of Martini emerged that featured a drier form of gin (specifically Plymouth) and dry vermouth. One example of this style is a variation called the Marguerite. Its ratio is 1:1 in some recipes and 2:1 (gin:vermouth) in others. Orange bitters and anisette also made their way into these specs. This version is a synthesis of extant recipes, with the pleasant addition of blanc vermouth.
INGREDIENTS
1½ oz. gin, Plymouth or London dry style
¾ oz. dry vermouth
¾ oz. blanc vermouth
1 dash orange bitters
Absinthe or pastis, for spritzing or rinsing glass
Lemon twist, for garnish
ABV LEVEL
Combine gin, vermouths, and bitters in a mixing glass. Fill three-quarters up with ice and stir for 20 seconds. Spritz (or rinse) a stemmed cocktail glass with absinthe or pastis. Strain into the glass. Using a vegetable peeler, cut a piece of lemon peel. Square off the edges using a knife, if you wish. Spray the oils from the peel onto the surface of the drink, twist it up, and place in the drink, hanging one side over the edge of the glass.
*This drink is also excellent with a 4:1:1 ratio of Plymouth gin:dry vermouth:blanc vermouth.
