By the 1860s, it was common practice to add liqueurs–Curaçao and maraschino in the early days–to the Cocktail’s original formula. The term “Fancy Cocktail” typically denotes this addition and the assurance of a lemon twist, too. “Improved Cocktails” typically layer yet more flavor, with absinthe, multiple liqueurs, or a combination of bitters. The recipe below is technically an Improved Cocktail, though omitting the absinthe will knock it down to the “Fancy” level.

This version of the Daiquiri is based on a 1920s recipe (the “Daiquiri No. 3”) from the Floridita Bar in Havana. Beginning the following decade, the Floridita started serving these frappé with the use of electric blenders, which were a new invention at the time. In this recipe, I’m referencing an older frappé style, serving the drink over crushed or pebble ice. It goes without saying, but Ernest Hemingway was endlessly fond of this drink.

The Martinez and other early “Martinis,” were a lot like the first Manhattan recipes. Many such recipes called for a 2:1 ratio of vermouth to gin–which you are welcome to try! I went with 1:1 here. The gin, of course, would have been in the sweetened Old Tom style or Holland gin, aka genever. Lemon is traditional, but I went with an orange twist, wrapped around a cherry for visual interest.