Today we share with you a long-forgotten drink from the golden age of cocktails. It was first penned in the 1925, Drinks-Long and Short, by Nina Toye and A.H. Adair then re-printed in the Savoy Cocktail Book, a few years later. The Dunhill’s Special is a Martini of sorts and the perfect drink for a Martini lover looking for something a bit different. We offer you the drink mixed in its original proportions with equal parts Gin, Dry Vermouth and Sherry, but suggest you start there, then tailor the measures to suit your own palate. The first step in crafting the Dunhill’s Special is to lightly wash the glass with Absinthe adding an appealing aromatic character (Pernod will do in a pinch). We also suggest using a few select brands that are key to the quality of the outcome. Dry vermouth and sherry are major constituents in the mix, and we suggest using a well-bred dry vermouth and particularly Emilio Lustau East India Solera Sherry which best emulates the sherry used at the time of the drink’s inception. Another key ingredient is Dry Curaçao and Pierre Ferrand is the benchmark for the style. Finally, this is one of the few drinks outside of the classic Martini that is garnished with green olives, and we urge you to find the biggest, best quality olive you can as the crowning touch (three skewered please). Dunhill’s Special has a few ingredients that may be new to your bar, but each will pay off in creating a cocktail that offers layers and layers of enjoyment. Cheers!
Dunhill’s Special
Prepare a stemmed cocktail glass by rinsing it with two drops of Absinthe to coat the sides. Then, In a shaker glass ½ filled with ice add:
- 1 Ounce London Dry Gin
- 1 Ounce Dry Vermouth
- 1 Ounce Sherry (Lustau East India Solera)
- 2 Bar Spoons Dry Curaçao (Pierre Ferrand brand)
- 2 Drops Absinthe (Pernod will do in a pinch)
Stir gently to chill ingredients. Strain the cocktail into the Absinthe washed glass. Garnish with three generously proportioned green cocktail olives. |
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