Ingredients needed to make a 1951 Chicago Martini
3 Parts Tanqueray Gin
1 Part M&R Dry Vermouth
Triple Sec for glass rinse
2 Anchovy stuffed olives
1951 Chicago Martini Cocktail Recipe Directions
Either buy or make anchovy stuffed green olives (mine were made by me)
Chill Martini glass with ice sitting in a generous pour of triple sec (Cointreau was in the award winner & would be better)
Mix gin and dry vermouth in ice filled shaker
Shake until frosty
Swirl triple sec around in glass, coat sides then empty/reserve for use later.
Place olives in glass
Pour contents of shaker over olives in Martini glass.
I saw this recipe in a book I have about Martinis. It was an award winner at a Martini contest in 1951. This is a good drink, it hearkens back to an era of antique Martinis that once had orange bitters in them.
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Latest Comments about 1951 Chicago Martini
Not sure about this choice of gin. While Tanqueray and I go way way back, we've not been BFFs for quite some time. This looks like something I'd like to try with the classic Plymouth gin.
Also, major props on the photo.
This sounds awesome. Gonna have to get some anchovy olives. I pitched the last ones I had because I was not sure if the jar made that "pffffffttt" sound you need to hear when opening it. That was a place I was not going to go to, especially when on a road trip from the olive groves near Shasta, CA back to Seattle.
And, you've sucked me in with the anchovy stuffed olives!
I like the photo.