The Martini Cocktail
A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions — it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations.
The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world’s best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles.
- Hardcover, 5.78" x 0.8" x 8.25"
- Published Sept. 17, 2021
A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions — it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations.
The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world’s best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles.
- Hardcover, 5.78" x 0.8" x 8.25"
- Published Sept. 17, 2021
A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions — it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations.
The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world’s best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles.
- Hardcover, 5.78" x 0.8" x 8.25"
- Published Sept. 17, 2021
A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions — it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations.
The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world’s best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles.
- Hardcover, 5.78" x 0.8" x 8.25"
- Published Sept. 17, 2021