"This is Harry Johnson’s Martini recipe from his 1888 Bartender’s Manual, where he retained the curaçao, the gum, and the bitters from the Fancy Gin Cocktail (genever, curaçao, gomme syrup and bitters) and added vermouth in equal parts with the gin," writes Dale DeGroff in his revised and updated The New Craft of the Cocktail, which includes a chapter on the evolution of the Martini. "The gin is Old Tom gin, not dry gin. And we must assume Johnson used Italian sweet vermouth because he listed simply vermouth in his inventory earlier in the book."