Marguerite
3.8 21 ratings
Ingredients
How to make
Serve in a nick & nora glass
Prepare
- 1 Select and pre-chill a NICK & NORA GLASS.
- 2 Prepare garnish of orange (or lemon) zest twist.
Method
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS orange (or lemon) zest twist over the cocktail and use as garnish.
Flavour profile
23.4% alc./vol. · 1.5 standard drinks · 156 calories
History
An equal parts Dry Martini variation using orange curaçao, orange bitters, and an orange zest twist.
The Marguerite Cocktail, a gin-based drink that predates the modern Dry Martini, should not be mistaken for the later, tequila-based Margarita. The earliest known recipe for the Marguerite Cocktail is found in the 1898 book Cocktails... How To Make Them, where it is placed just before recipes for "Martini Cocktail – No. 1" and "Martini Cocktail – No. 2". Marguerite Cocktail. Bitters Plymouth Gin French Vermouth Half fill a mixing glass with crushed ice, add three dashes of orange bitters, one-half jigger of Plymouth gin, and one-half jigger of French Vermouth. Stir, strain into a cocktail glass, and place an olive in the bottom before serving. Later, in Harry Johnson's 1900 New and Improved Bartenders' Manual, the Marguerite Cocktail notably includes anisette in its preparation. MARGUERITE COCKTAIL (Use a large bar glass) Fill glass three-quarters full of crushed ice; 2 or 3 dashes of orange bitters; 2 or 3 dashes of anisette; 1/2 wine glass of French vermouth; 1/2 wine glass of Plymouth gin; Stir thoroughly with a spoon, strain into a cocktail glass, add a cherry, and finish by squeezing a piece of lemon peel over the top before serving. Then, Tim Daly's 1903 Bartenders Encyclopedia presents a recipe for the Marguerite that omits the anisette. MARGUERITE COCKTAIL Use a mixing glass. Half fill with crushed ice. 2 dashes of orange bitters. 1 dash of orange curacoa. ½ wine glass of French vermouth. ½ wine glass of Plymouth gin. Stir thoroughly with a spoon, strain into a cocktail glass, twist a piece of lemon peel over the top, and serve. The Marguerite then becomes drier, and by 1904, in Stuart's Fancy Drinks, within a section titled "New And Up-To-Date Drinks," the ratio shifts to two-thirds Plymouth gin [a dry gin] and one-third French [dry] vermouth, with a dash of orange bitters. This is essentially a modern 2:1 Dry Martini.