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RECIPE: Paul McGee, Cherry Circle Room, Chicago
Photo: Clayton Hauck
“This Martini variation was inspired by a slightly oxidized 1930s bottle of dry vermouth I acquired for Milk Room,” says Paul McGee about the cocktail he invented for the other in-house bar at the Chicago Athletic Association hotel. “To best approximate it, I chose a combination of a bianco vermouth with some brightness and slight richness and a bone dry sherry with high acidity. The gin is the perfect backbone with heavy spice notes and citrus.”
Stir all of the ingredients with ice for 15 seconds, then strain into a chilled glass. Twist the orange peel over the top of the drink and use as a garnish.