1951 Martini (Also Known as 1951 Chicago Martini)
In 1951, Chicago liquor merchants Otis & Lee sponsored a competition seeking variations on the standard Martini (four ounces of gin and half an ounce of dry vermouth, shaken with ice, strained, and garnished with an olive or lemon twist). The 240 entries included recipes using Scotch whisky, garlic, and Leibniz milk. The winning recipe specified coating the glass with Cointreau and garnishing with an olive stuffed with anchovies. The oily film from the liqueur, the intense anchovy in the olive, and the dryness of the Martini. Damn, this drink really works.
- Flavor
- The 1951 Martini is a bold twist on the classic, blending the sharpness of gin with the subtle bitterness of dry vermouth, harmoniously rounded by the sweetness and orange notes of Cointreau. This cocktail skillfully balances the botanical aromas of the gin with the citrus undertones of the Cointreau, making it a sophisticated choice for those who appreciate a memorable edge to their Martini.
- Difficulty
- Expert
- Glassware
- Cocktail glass
Ingredients
3 ingredients
Method
- 01
Take a pre-chilled cocktail glass and coat the inside by rotating a small amount of Cointreau.
- 02
In a mixing glass with ice, stir a sufficient amount of dry vermouth to coat the ice and dissolve any ice chips, then discard the liquid but keep the ice.
- 03
Pour in the gin.
- 04
Strain into the Cointreau-coated glass.
- 05
Garnish with an olive stuffed with anchovies and serve.
Know your pour
- What does it taste like?
- The 1951 Martini is a bold twist on the classic, blending the sharpness of gin with the subtle bitterness of dry vermouth, harmoniously rounded by the sweetness and orange notes of Cointreau. This cocktail skillfully balances the botanical aromas of the gin with the citrus undertones of the Cointreau, making it a sophisticated choice for those who appreciate a memorable edge to their Martini.
- Which glass should I use?
- Cocktail glass
- Is it beginner-friendly?
- Expert