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Dry Martini
1 pony French vermouth
1 pony dry gin
J4 teaspoon orange bitters
Mix in a barglass with several good sized lumps of ice and stir
with a barspoon—never put a dry martini in a shaker, as William
Powell and Myrna Loy did in The Thin Man. Be sure to use
French brut or dry vermouth if you want your cocktail to crackle.
Don't forget the olive! A small pearl onion may take its place
if you're onion-minded. Spear the olive (or onion) with a tooth
pick for dainty transfer from hand to mouth.
Visitors who know their liquor will soon discover that
in no other one city does the man behind the bar mix
a better dry martini than in New Orleans. That is be
cause the bartender makes a simple operation of it, using
the better French makes of dry vermouth, such as Noilly
Prat, Cinzano, and Cazapra; and dry gins like Gordon's,
Hiram Walker's, Gilbey's, Milshire's, Fleischmann's, Sil
ver Wedding, or similar brands. When making your
own, use a good make of orange bitters. Do not shake.
We repeat—do not sha\e, even if you heard us the first
time. Stir, and serve in a chilled glass.
The dry martini was originally called the "Waldorf-
Astoria cocktail" as it was first made of French vermouth
(not the sweeter Italian brand) at that famous old New
York hostelry in the gay '90's. The recipe called for a
dash of orange bitters, 1/3 French vermouth, and 2/3 dry
gin . . . olive, of course.
John Swago, of the St. Regis, who knows what he is
about when concocting a dry martini, uses dry gin and
French vermouth in equal portions, and not the 2/3 gin
and 1/3 vermouth usually suggested in drink recipes.
Drink one of John's dry martinis and taste the difference!
Forty-nine