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The (World) Famous Tin House Martini

A staple at the Tin House holiday party for years, this powerful drink, first developed by Greg Connolly at the Four Seasons restaurant in New York City, has been known to get Tony Perez many an editor cut off from the open bar.

Taken from our Food & Booze anthology, Elissa Schappell explains how to shake, stir, and serve our namesake cocktail.

The Tin House Martini

Cinzano dry vermouth

Pour ½ ounce of Pernod into a cocktail shaker and swirl until it coats the inside of the shaker; pour off any excess. In countries where it is still legal, absinthe can be appropriately substituted for Pernod.

Splash 2 eye-dropperfuls of Cinzano dry vermouth into the bottom of the shaker, and again swirl it about, then pour off the excess.

Pour 4 to 4 ½ ounces of Tangueray gin into the shaker, add ice, and with a ridiculously long-handled silver mixing spoon, stir exactly twenty times.

Pour the drink into a very well-chilled martini glass, then add 3 small cocktail olives, or 2 large ones, sans toothpick.

The flavors of olive and Pernod commingle so deliciously that at least one of the olives should be consumed after the drink is finished. You see, sometimes consolation can be found in the bottom of a martini glass.

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Posted in Aperitif, General

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  1. […] Tin House has strong feelings about our house drink the martini, and anyone who attended our first writer’s workshop may recall the sloshy vigor with which we doled them out before getting a hold of ourselves in year two. Still, that year ushered me into a brief flirtation with the life of the martini, but it was really all about the glass. It’s such a dangerous little thing, so easy to spill, so elegant in its Art Deco way. It has none of the belled curvature of a delicate wine glass, nothing to suggest that this drink is a gentle lull, which is only fitting. A martini glass is both beautiful and unwieldy, slick but not sleek. It looks wonderfully cool to be holding one, but also requires some attention to prevent a bloody mishap. I imagine it is much like a pet ocelot in that way. […]

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