1946 The Stock Club Bar Book by Lucius Beebe

There are, of course, a good many redactions and variations of the Martini which depends for its sweetness or dryness on the pro– portions-with which gin and vermouth are used, but the standard and universal dry Martini is still the. simplest and most effective mixed drink ever devised:

Dry Martini:

% oz. Londons or dry gin ¥.i oz. French vermouth Stir, decorate with olive and serve in 3 oz. cocktail glass.

The pedect Martini, somewhat smoother and less potent to the taste, is achieved by using the same proportions of gin and vermouth, but equal parts of French and Italian vermouth are used, in other words 1/6 oz. each in the above formula. The Gibson, long a favorite with discriminating, older drinkers, was first, according to the legend, evolved by the late Charles Dana Gibson at the bar of the Plaza Hotel in NewYork and was made with a pickled onion for ornament instead of the traditional green olive. A vast deal of pother has from time to time been raised over the. almost fanciful advantages of stirring over shaking Martinis. The almost universal custom is for stirring them, but Marco, head bar– man at NewYork's celebrated Colony Restaurant, makes a practice of shaking them vigorously and candor compels the admission that "the only discernible difference between the two products is that a spooned Martini is crystal clear while a shaken one inclines to a clouded appearance. Bar practice at the Stork favors the noncontro– versial stirring or spooning, hut the management will oblige by having them compounded in a cement mixer or butter churn if that is what the customer wants. When drinking Martinis, Cookie, the barkeep, remarks, the customer is almost always right.

20: Stork Club Bar Book