Meet the Clarito, Buenos Aires’ Signature Martini

Redpossum

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Oh, that's an interesting read, MilHojas, thank you.
Did you see the part at the end about Ani Varela at La Favorita adding a couple drops of orange bitters? Though I must say three ounces of gin is a damn stiff martini.
  • 3 ounces London dry gin
  • 1/3 ounce (2 teaspoons) dry vermouth, plus more to prepare the glass
  • 2 dashes orange bitters
  • garnish with lemon peel
 

Redpossum

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this is literally just a dry martini
That depends on your definition of "dry"
Years ago I worked for a retired USN officer, (brown shoe navy, no less, said he flew the old P2), and his idea of making a good martini involved just waving the vermouth bottle over the top rather than actually adding any.
 

Coleburger

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that's "gin, up" when properly ordered, and for alcoholics, not cocktail drinkers. in its inception, a martini was 2 parts gin to one part vermouth, and if it hadn't received a bad reputation during the 1980's (and the fact that most bars carry shit vermouth no one would want to drink), more people would realize that recipe is an excellent way to enjoy a spirt. vermouth compliments, not covers, a good gin.
 
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