Launch Library
Journalist
A Martini with the works — gin, both vermouths, Cointreau, lemon, and bitters. Complex, balanced, and unjustly forgotten.
Servings
Served inCoupe
MethodStirred
Ingredients
- London Dry Gin1½ ounces
- Dry Vermouth¼ ounce
- Sweet Vermouth¼ ounce
- Cointreau¼ ounce
- Fresh Lemon Juice¼ ounce
- Angostura Bitters2 dashes
- Lemon Twist1 each
Directions
Stir gin, both vermouths, Cointreau, lemon juice, and bitters with ice. Strain into a chilled coupe. Garnish with a lemon twist.
Notes
From Harry Craddock's 1930 'Savoy Cocktail Book'. A lot of small pours that resolve into something surprisingly harmonious.