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Martini Riff: That’s That

“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.”


  • 1 1/2 oz. gin
  • 1 oz. bianco vermouth
  • 1/2 oz. fino sherry
  • 1 dash orange bitters
  • Tools:barspoon, mixing glass
  • Glass:Nick and Nora
  • Garnish:orange peel


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.

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