Some people have all the fun like the 55 bartenders who were led by Dave Wondrich (author of imbibe), Allen Katz (Spirit Educator) and Simon Ford of Plymouth Gin on a tour across New York entitled ‘Martini through Time’ to celebrate the history of the Martini. The tour started at The Down Town Association, one of New York’s oldest members bars, where sporting men, elite thinkers and leaders once gathered and the day kicked off with Martinez cocktails with Old Tom Gin and Fancy Holland Gin cocktails plus a 19th Century buffet. From there the merry band meandered around New York to drink different Martini recipes at the establishments that made them famous. Our spies report that the highlights of the day were sipping Plymouth Martinis at the Old King Cole Bar, watching Dave Wondrich mix Bath Tub Gin Martini’s at Bill’s Gay Nineties famous speakeasy, and sipping Gibson Martinis in the Rainbow Room at sunset whilst listening to Dale Degroff’s stories of his days working there. Next adventure is touring the taverns of Boston. Meanwhile, although we don’t think bathtub gin is going to be the next big thing any time soon, here are some great vintage recipes from the glory days of the Martini:
Martinez (1884): Down Town Association
Stir well with cracked ice:
- 1 ½ oz Hayman’s Old Tom Gin
- 1 ½ oz Martini & Rossi red vermouth
- 2 dashes Fee’s Whiskey-Barrel Bitters, TBT Aromatic Bitters or Angostura Bitters.
Strain into chilled cocktail glass and twist swatch of thin-cut lemon peel over the top.
Fancy Gin Cocktail (1862): Old Town Bar
Stir well with cracked ice:
- 2 oz Bols Genever
- 1 tsp rich simple syrup (2:1 Demerara)
- ½ tsp Grand Marnier
- 2 dashes Fee’s Whiskey-Barrel Bitters, TBT Aromatic Bitters or Angostura Bitters.
Strain into chilled cocktail glass and twist swatch of thin-cut lemon peel over the top.
Marguerite #2 (ca. 1910): Old
Stir well with cracked ice:
- 1 ½ oz Plymouth Gin
- 1 ½ oz Noilly Prat white vermouth
- 1 dash Angostura Orange Bitters
Strain into chilled cocktail glass and twist swatch of thin-cut lemon peel over the top.
Lambs Club Cocktail (ca. 1915)
Shake well with lots of ice:
- 1 oz Plymouth Gin
- 1 oz Cinzano red vermouth
- 1 oz Noilly Prat dry vermouth
- 1/8 teaspoon Benedictine
Strain into chilled cocktail glass.
Speakeasy “Martini” (ca. 1928) – Bill’s
Shake well with ice:
- 2 oz bathtub gin*
- 1 oz inexpensive domestic dry vermouth
Strain into chilled cocktail glass. Garnish with olive.
*Bathtub gin: mix 2 750-ml bottles Everclear with 1.5 liters distilled water. Add juniper syrup to taste.
(Very) Dry Gibson (ca. 1938) – Rainbow Grill
Stir well with cracked ice:
- 2 ½ oz Plymouth Gin
- ½ oz Noilly Prat dry vermouth
Strain into chilled cocktail glass and garnish with a cocktail onion.
Deep-Dish Olive Pie (ca. 1960) – For the General Motors Building
Stir well with cracked ice:
- 2 ½ oz Beefeater Gin
Mention vermouth briefly in passing, strain into chilled cocktail glass and garnish with 3 cocktail onions on a toothpick.
