Whether or not this drink is truly an ancestor of today’s Dry Gin Martini (with which it has little in common), it is a great model in the cocktail fossil record because it showcases how certain ingredients were used before the twentieth century: back in the day, maraschino liqueur and orange Curaçao were two cordials used interchangeably (depending on availability) as sweeteners in cocktails. Vermouth was always sweet Italian red vermouth; French or dry vermouth were not popular in cocktail making until the end of the nineteenth century. Legend says this drink was named for the small Northern California town where a Gold Rush miner ordered “one for the road” before heading for the hills.

　　

Ingredients

makes 1 drink

　　1 3/4 ounces Beefeater London Dry gin

　　2 ounces Dolin Rouge sweet vermouth

　　1/4 ounce Luxardo maraschino liqueur

　　1 dash Regan’s Orange Bitters no. 6

　　1 lemon twist, for garnish

　　

Step 1

Pour all the liquid ingredients into a mixing glass. Add large cold ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with the lemon twist.

　　

tasting notes

Step 2

Dominant Flavors: juniper, maraschino, caramel

　　

Step 3

Body: velvety texture created by the combination of Italian vermouth and maraschino

　　

Step 4

Dryness: medium to sweet

　　

Step 5

Complexity: high

　　

Step 6

Accentuating or Contrasting Flavors: maraschino and herbs

　　

Step 7

Finish: medium, fragrant

　　

Step 8

Glass: cocktail

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.