1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Dry Martini

1 pony French vermouth 1 pony dry gin J4 teaspoon orange bitters

Mix in a barglass with several good sized lumps of ice and stir with a barspoon—never put a dry martini in a shaker, as William Powell and Myrna Loy did in The Thin Man. Be sure to use French brut or dry vermouth if you want your cocktail to crackle. Don't forget the olive! A small pearl onion may take its place if you're onion-minded. Spear the olive (or onion) with a tooth pick for dainty transfer from hand to mouth. Visitors who know their liquor will soon discover that in no other one city does the man behind the bar mix a better dry martini than in New Orleans. That is be cause the bartender makes a simple operation of it, using the better French makes of dry vermouth, such as Noilly Prat, Cinzano, and Cazapra; and dry gins like Gordon's, Hiram Walker's, Gilbey's, Milshire's, Fleischmann's, Sil ver Wedding, or similar brands. When making your own, use a good make of orange bitters. Do not shake. We repeat—do not sha\e, even if you heard us the first time. Stir, and serve in a chilled glass. The dry martini was originally called the "Waldorf- Astoria cocktail" as it was first made of French vermouth (not the sweeter Italian brand) at that famous old New York hostelry in the gay '90's. The recipe called for a dash of orange bitters, 1/3 French vermouth, and 2/3 dry gin . . . olive, of course. John Swago, of the St. Regis, who knows what he is about when concocting a dry martini, uses dry gin and French vermouth in equal portions, and not the 2/3 gin and 1/3 vermouth usually suggested in drink recipes. Drink one of John's dry martinis and taste the difference! Forty-nine