Erik Flannestad of Underhill Lounge, in his continued quest to make and publish every single recipe in the Savoy Cocktail book, comes to the Marguerite:
1 Dash Orange Bitters. (Angostura Orange Bitters)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz North Shore No. 11)
Shake (I stirred) well and strain into cock-tail glass. Twist orange peel on top.
Having recently been to a number of cocktail seminars presented by Bols and The Bitter Truth, I can tell you that this is the earliest known recipe known for a Dry Gin, Orange Bitters, and French Vermouth Cocktail. In other words, perhaps the real precursor to the modern Dry Martini!
Stephan Berg has tracked this recipe’s first know publication down to an 1896 book called, “Stuart’s Fancy Drinks and how to mix them”.
What’s particularly interesting is that while there’s a lot of common discussion and research into how the Manhattan evolved towards the Martinez which eventually swapped vermouths and lost its maraschino and became a Dry Martini, I haven’t ever seen the actual predecessor recipes to the Martini. The Marguerite is a 2:1 dry gin Martini. It’s early publication strikes me as about right for when this drink would have first been created.
I recently completed Derek Brown’s home bartenders course at CulinAerie and the evolution of the Martini was discussed, though the Marguerite Cocktail never came up. But anyone who enjoys a Martinez is often lead to ponder when and where the Martini came from. I’m pretty happy to now how have a drink to point to as the earliest known recipe for the Martini…so thanks Erik!