From The Martinez to The Vesper; the evolution of the Martini cocktail

17 Apr 2015
< 1 min read
A celebration of the changing tastes of the times with recipes for the classic Martini cocktail.

With the recent relaunch of the fine dining establishment,the OXO Tower restaurant brings us a selection of styles of the Martini cocktail down throught the years, from it’s 19th Century origins, to more recent appeal. Our suggestion is to work your way through this list and decide for yourself which will become your favourite.

The Martini Cocktail

1887 | The Martinez |The Bar-tender’s guide by ‘Professor’ Jerry Thomas

A dashof bitters

Two dashof maraschino

One part old tom gin

Mix over ice and strain. Zest with orange peel and serve.

1888 | Martini Cocktail |New and improved Bar-tender’s manual by Harry Johnson

Two dashes of bakers bitter

A dash of orange curacao

One part old tom gin

One part sweet Italian vermouth

Mix over ice and strain. Zest with lemon peel and serve.

1914 | Martini Cocktail |Drinks by Jack Straub

A dash of orange bitters

One part of Italian sweet wine

Two parts of London dry gin

Mix over ice and strain. Zest with lemon peel and serve.

1930 | Martini (dry) Cocktail |The Savoy cocktail book by Harry Craddock

One part French dry vermouth

Two parts London dry gin

Shake and strain. Zest with a lemon peel or an olive.

1953 | The Vesper by James Bond |Casino Royale by Ian Fleming

Three parts London dry gin

One part vodka

Half a measure of aromatised wine

Shakennot stirred. Zest with lemon peel and serve.

Findmore information about the OXO Tower bar here…