The Marguerite Cocktail may not feature prominently on cocktail lists but it is a precursor to the modern Dry Martini.
Marguerite Cocktail – Photo © Cocktails & Bars
Not to be confused with the tequila-based Margarita, the Marguerite is a gin-based cocktail. Much like the Alaska (gin, Yellow Chartreuse and bitters), the Tuxedo (gin, fino sherry and bitters) and the Turf Club (gin, dry vermouth, Angostura bitters), the Marguerite Cocktail is a precursor to the Dry Martini.
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In the 1900 Harry Johnson’s Bartenders Manual, the specs of the Marguerite contain anisette, an anise-flavoured liqueur:
Marguerite Cocktail
(Use a large bar glass)Fill glass 3/4 full of fine shaved ice;
2 or 3 dashes of orange bitters;
2 or 3 dashes of anisette;
1/2 wine glass of French vermouth;
1/2 wine glass of Plymouth gin;
Stir up well with a spoon, strain into a cocktail glass, putting in a cherry, squeeze a piece of lemon peel on top and serve.
According to the Plymouth Gin website, the first recorded recipe of a Dry Martini is in Stuart’s Fancy Drinks And How To Mix Them, published in 1904. Stuart’s recipe is listed in the ‘New and Up-to-Date Drinks’ chapter which includes the Bamboo Cocktail, Blackthorn Cocktail and Rob Roy Cocktail.
1 dash of orange bitters.
2/3 Plymouth gin.
1/3 vermouth.
The recipe below is based on the Plymouth Gin recipe and while it is far from being dry by modern standards, it inches its way – albeit very slowly – to today’s Dry Martini.
Marguerite Cocktail Recipe
Ingredients
- 60ml gin (preferably Plymouth if you want to stick with the original)
- 30ml dry vermouth
- 2 dashes of orange bitters
Glassware: coupette or Martini glass
Method
In a mixing glass with ice, stir the gin, dry vermouth and bitters over ice and strain into a chilled coupette or Martini glass.
You may also like… Early Martini Variations: Turf Club, Alaska & Tuxedo Cocktail
