how to mix them", 1922.
Fill the bar glass half full of broken ice and add:
2 dashes of Orange Bitters.
2 dashes dashes of Maraschino.
2 dashes of Absinthe.
1/4 gill of Plymouth Gin.
1/4 gill of French Vermouth.
Stir up well, strain into a cocktail-glass, add olive.
Note especially no squeezed lemon-peel on top.
(recipe by Harry Johnson, New Orleans).
Was this in Harry Johnson's 1882 edition or his 1900 edition?
And either way can it be counted as a Dry Martini, with Olive no less?
I don't recount this being discussed before, so I thought I would bring it up.
"I call everyone ’Darling' because I can't remember their names."
---Zsa Zsa Gabor
Edited by ThinkingBartender, 10 December 2006 - 10:18 PM.