Martini Cocktail

Source:  Bartender's Manual or How To Mix Drinks of the Present Style page:  38
2 to 3 dash gum syrup

Ingredient: gum syrup

Also Known As:  Gomme syrup What it is:  Syrup

An ingredient commonly used in mixed drinks. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier.

Substitution:  simple syrup

(More about gum syrup)
2 to 3 dash Boker's bitters

Ingredient: Boker's bitters

What it is:  Bitters
Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.

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1 dash Curaçao

Ingredient: Curaçao

Also Known As:  Curaçoa What it is:  Bitters

Liqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao.  Earlier versions were based on brandy or rum but now use neutral spirits.

Substitution:  Triple sec

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1/2 wine-glass Old Tom Gin

Ingredient: Old Tom Gin

What it is:  Gin

A lightly sweetened Gin popular in 18th-century England that now is rarely available.

Substitution:  gin (London Dry)

(More about Old Tom Gin)
1/2 wine-glass vermouth

Ingredient: vermouth

What it is:  Vermouth

A fortified wine, flavoured with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram and chamomile.

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(Use a large bar glass.)

Fill the glass up with ice. Stir up well with a spoon, strain it into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve. (See Illustration, Plate No. 13.)  

[Note: At this time, Italian (sweet) vermouth was used to make a martini.]