Roosevelt Martini
Stir ∙ 3 min ∙ 24.4% ABV ∙
The Roosevelt Martini combines London dry gin with a generous measure of dry vermouth and a splash of olive brine, served up with two olives.
Ingredients
1
Servings
London dry gin50 ml
Dry vermouth25 ml- Olive brine10 ml
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: London dry gin 50 mlDry vermouth 25 mlOlive brine 10 ml
- Fine strain into the chilled glass
- Garnish with two olives on a cocktail stick
Tips
- Stir with ice until the mixing glass is very cold, then fine strain so no ice shards float in the drink.
- Measure the olive brine. At 10 ml it seasons the drink; free-pour it and the drink turns salty fast.
History
The Roosevelt Martini takes its name from President Franklin Delano Roosevelt, who was known for mixing his own cocktails and reportedly made his martinis heavy on vermouth, sometimes with a splash of olive brine. No bar or bartender is credited with it.
The Dry Martini 5:1 reflects the dry end of a long trend: the Martini settled at two parts gin to one of vermouth by 1922 and grew progressively drier through the 20th century. The Roosevelt Martini instead follows Roosevelt's reported preference for a heavier pour of vermouth accented with olive brine.
