Disputed; late 1880s.
| 2½ oz · 75 ml | GIN | 40 % |
| ½ oz · 15 ml | DRY VERMOUTH | 18 % |
1 oz taken as 30 ml in the metric column.
Variants: Vodka Martini.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3 oz mixed with ice, 1.09 oz of it pure alcohol |
|---|---|
| Melt | Stirred: +15 % of the pre-batch, +0.45 oz of water |
| Served | 3 + 0.45 = 3.45 oz in the glass |
| Strength | 1.09 ÷ 3.45 = 31.6 % ABV as served |
| Ethanol | 1.09 oz × 29.57 ml × 0.789 g/ml = 25 g · about 178 kcal from the alcohol alone |
FROM GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
ALSO IN Negroni · Gimlet · Gin & Tonic · Aviation · Corpse Reviver #2 · French 75 · Bramble · Last Word
FROM LEMON TWIST · citrus peel oil
An orange rind, squeezed, throws a spray that catches the light. That's d-limonene boiling off. It's roughly 95% of orange peel oil by mass, and the molecule that puts the "orange" in orange anything. Used industrially as a green solvent because the chemistry that dissolves citrus oils also dissolves greasy machinery. The expressed-peel garnish on a cocktail is delivering vaporized limonene to the rim of the glass.
ALSO IN Old Fashioned · Margarita · Gin & Tonic · Cosmopolitan · Mai Tai · Piña Colada · Hemingway Daiquiri · Americano
Gin and dry vermouth, stirred cold. There is no sugar and no mixer, and dilution is minimal. The drink is roughly 30% ABV in the glass, and ice melt is the only diluent. Alpha-pinene carries the juniper signature, and d-limonene from the twist perfumes the rim.
Two main origin claims. One traces to Martinez, California, around 1870, where a bartender named Julio Richelieu allegedly served a precursor called the Martinez. The other credits the Knickerbocker Hotel in New York, where a bartender named Martini di Arma di Taggia served a dry version to John D. Rockefeller in 1911. The drink shifted from sweet to bone-dry across the 20th century as vermouth ratios collapsed.
