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

Not-Too-Dry Martini

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1-2 dashes orange bitters 2/3 French vermouth 1/6 Italian vermouth 1/6 dry gin

This one is for those who prefer their martini cocktail not too dry and not too sweet. Stir as directed in the dry recipe with several pieces of ice. Strain into serving glass on top of an olive. Note that this martini is darker in color and a trifle on the sweet side. This one is frequently termed "the perfect martini."

Sweet Martini

1 part dry gin 2 parts Italian vermouth

This is the one to mix if a sweet martini is what you want. Stir and serve as directed for the dry martini, but do not include an olive when you strain it into the cocktail glass. The Italian vermouths are not as dry as those made in France and are classified as "sweet" vermouths. A fav orite Italian vermouth is that manufactured by Martini & Rossi, which vermouth, by the way, gave this cocktail its name. Vermout is the French word applied to a liquor manufactured from white wine flavored with certain aromatic herbs. In this country we spell it vermouth.

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