"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.”