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.