1906 Martini

A classic gin Martini variation discovered by Gary 'Gaz' Regan and dated to 1906, considered one of the first Martini recipes to use dry vermouth in the modern style. Built with gin, dry vermouth, and orange bitters, then served in a glass rinsed with orange curacao and finished with a lemon twist.

smart_display Published 2026-05-26 download Extracted 2026-05-27

3m Prep

3m Total

1 Servings

cocktail martini gin classic-cocktail stirred pre-prohibition vintage spirit-forward

Ingredients

2 dashes orange bitters
30 ml dry vermouth
60 ml gin (Martin Miller's Westbourne recommended for its cucumber notes)
rinse orange curacao (Pierre Ferrand recommended; cognac/brandy base)
1 twist lemon twist (for garnish; orange twist also works)
as needed ice cubes (large/cracked cubes for stirring)

Steps

1

Rinse a chilled coupe or Nick & Nora glass with orange curacao: pour a small amount in, swirl to coat the interior, then discard the excess. Set the glass aside.

Tip: A cognac/brandy-based curacao like Pierre Ferrand adds subtle barrel notes that complement the dry vermouth.

~1 min
2

In a mixing glass, add 2 dashes of orange bitters, 30 ml (1 oz) of dry vermouth, and 60 ml (2 oz) of gin.

Tip: Higher-proof gins (around 90 proof / 45% ABV) hold up better through dilution.

~1 min
3

Fill the mixing glass with large ice cubes (cracking one first to seed dilution) and stir until well chilled, about 20-30 seconds.

Tip: Stir, do not shake — shaking introduces too much aeration for a spirit-forward Martini.

~1 min
4

Strain the cocktail into the prepared curacao-rinsed glass. Express a lemon twist over the surface to release the oils, then drop it in (or use an orange twist as an alternative).

Tip: Hold the twist skin-side down a few inches above the drink and pinch firmly to release the citrus oils.

~1 min

Nutrition (per serving)

180

Calories

Carbs

Cultural Context

The 1906 Martini was published by cocktail historian Gary 'Gaz' Regan in the updated edition of 'The Joy of Mixology'. According to Regan's research, this is the earliest known Martini recipe to use dry vermouth in what we'd recognize as the modern style. Earlier Martini-adjacent cocktails (and the related Martinez) typically used sweet vermouth, marking a slow transition from the Manhattan toward the dry Martini. This particular formulation, with its orange curacao rinse, sits at a fascinating crossroads in cocktail history — modern in its use of dry vermouth, but still carrying the orange-forward sweetness characteristic of pre-Prohibition drinks.