Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 754
½ vinglass gin
½ vinglass italiensk vermouth
12 dråper angostura
1 lite stykke sitronskall
1 likørglass maraschino
is.
Martini Cocktail
A cocktail of gin and Italian vermouth with angostura, lemon peel and maraschino, made with ice just before serving. From Erken's Stor kokebok (the Big Cookbook, 1949), pp. 754-755.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 754 (falt i det fri)
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About the dish
The recipe is no. I in a small cocktail section that opens with advice on shakers and glasses. The book writes that a cocktail with a "little extra" is the best appetite-whetter.
How to make it
- 1
Mix the drink
Mix the gin, vermouth, angostura, lemon peel and maraschino together with ice, in a shaker or a jug with a strainer.
- 2
Serve at once
Pour the drink straight into the glass (cocktail glass or sherry glass) immediately before serving. The cocktail should not be put into a bottle.
Changes from the original
The recipe runs across two pages (754-755) with a shared introduction on cocktails, which have been combined. Measures like "wine glass" and "liqueur glass" are kept. The method is taken from the introduction on shaker, jug and strainer.
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Community interpretations
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Frequently asked questions
- Do I need a shaker?
- No, the book says a jug and a strainer work well.
- Which glasses suit it?
- Cocktail glasses, or sherry glasses if you have no cocktail glasses.
- Can I make it ahead?
- No, the book says it should be made just before serving and not put in a bottle.
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