Dry Martini (1:1 ratio) Fifty-Fifty
4.0 55 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of skewered Fragata Green Olive..
Method
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with skewered olive.
Flavour profile
23.3% alc./vol. · 1.5 standard drinks · 152 calories
History
A very 'wet' but wonderfully Dry Martini which demands an olive, not a twist. Stirring is preferred over shaking, as shaking tends to suit Martinis with a low vermouth ratio.
This cocktail was first published in Hugo R. Ensslin's 1917 book, Recipes for Mixed Drinks, and was later included in Harry Craddock's 1930 book, The Savoy Cocktail Book, along with many other of Ensslin's creations. Both Ensslin and Craddock instruct to stir the "Fifty-Fifty Cocktail." They also both list a Dry Martini cocktail that includes "1 dash orange bitters." However, Ensslin's Martini uses a 2:1 ratio and is stirred, while Craddock's Martini uses a 1:1 ratio and is shaken. This suggests that, according to Craddock, a Fifty-Fifty should be stirred, while an equal-parts Dry Martini should be shaken. It is worth noting that this predates Ian Fleming's first James Bond novel, Casino Royale, by 23 years. FIFTY-FIFTY COCKTAIL ½ Dry Gin ½ French Vermouth Stir well in a mixing glass with cracked ice, strain and serve. --- MARTINI COCKTAIL (DRY) 2/3 Dry Gin 1/3 French Vermouth 1 dash Orange Bitters Stir well in a mixing glass with ice, strain and serve, with an olive in glass. FIFTY-FIFTY COCKTAIL ½ Dry Gin ½ French Vermouth Stir well in a mixing glass with cracked ice, strain and serve. --- DRY MARTINI COCKTAIL. ½ French Vermouth. ½ Gin. 1 Dash Orange Bitters Shake well and strain into cocktail glass. This information is from the Dry Martini history and its evolution page.
Created by Hugo R. Esslinn