Food of the Fifties with Ruth Chier Rosen

Martini Chier—Dry

Martini Chier, Dry

This recipe is from A Guide to Pink Elephants, Volume 1 (also available as an app at iTunes!), originally published in 1952. This recipe was made for my father, who loved a very dry (more gin-filled) Martini. A Guide to Pink Elephants, Volume 1 (and 2) were so enjoyable to create. Both books have the charming outline drawings of the perfect serving glass and extremely no-fuss-no-muss directions. I also provided editorial content at the start of each section about whichever liquor that I was featuring. How fun it is to revisit how things were in 1952! So many things have changed, but favorite drinks have remained the same!
Enjoy!
• 3 jiggers dry Gin
• Pernod (dash)
• 1 jigger Vermouthdry

Stir well in cracked ice. Rub rim of glass with lemon peel. Coat inside of glass with 1 drop Pernod. Serve with small olive (Martini) or pearl onion (Gibson). Makes 2 large drinks.

[caption id="attachment_152" align="alignleft" width="274"]A Guide to Pink Elephants, Volume 1 Published 1952[/caption]

Written by fiftiesfood88 — April 10, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.

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