By Lesley Jacobs Solmonson
4 or 5 dashes Angostura Bitters
3 – 4 oz Dry Gin
Shake the Angostura into a stemmed cocktail glass. Per Charles H. Baker, from whose book (Jigger, Beaker, & Glass; 1939) this recipe is taken: ‘Tip the glass like the Tower of Pisa and twirl it between thumb and fingers. Whatever Angostura sticks to the glass through capillary attraction is precisely the right amount.’ Pour out any bitters that do not cling. Fill the glass with gin. Alternatively, you may put both ingredients in a shaker, then shake and strain.
We recommend the former method, with the gin and the glass being ice cold.
Featured Glassware: Octavie Martini by Villeroy & Boch
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So, you’re out of vermouth, but want a martini? Swirl a few drops of bitters and add some gin, presto, you’ve got yourself Gin Pahit, Pink Gin, or Gin and Bitters — however you choose to call it. You might even call it a martini sans vermouth. It’s a powerful drink to say the least, and one that gives credence to the English phrase “stiff upper lip”. After drinking one of these, your lip will indeed be quite stiff, and proper, and, well, British.
Today, we offer an outtake from “Gin: A Global History”, focusing on gin’s role in empire building, and how gin cocktails went hand in hand with conquest. Read More…