Classics
Harry Johnson's Marguerite is one of the clearest bridges from nineteenth-century mixed drinks toward the Dry Martini. It stays aromatic and poised rather than austere.
Reference: Harry Johnson · 1900 · Open source page ↗ · Scale it, save it, or twist it below.
Ingredients
Plymouth gin and dry vermouth accented with orange bitters and a trace of anisette.
Taste: soft juniper · dry herbs · orange spice · faint anise
Plymouth gin
50ml
Dry vermouth
25ml
Orange bitters
2 dashes
1ml
Anisette
1 small barspoon
2.5ml
How to make it
Stir all ingredients with plenty of cold ice until silky and thoroughly chilled.
Strain into a chilled Nick and Nora glass.
Express a lemon peel over the surface and place it on the rim.
Source: DosVermuts adaptation of Harry Johnson, Bartender's Manual (1900), p. 263 · A trusted classic — make it as-is, scale it, or twist it.
AI bartender
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