I cannot seem to write about festive food or holiday parties without including one more martini. Then I go to my favorite martini book, called The Martini, by Barnaby Conrad III for inspiration. I agree with Barnaby who said “The martini was and still is more than just a cocktail.”
Here is the first documented recipe for what was called the Marguerite cocktail in 1896 by Thomas Stuart
Marguerite Cocktail
Ingredients
1 dash of orange bitters
2/3 Plymouth gin
1/3 French vermouth
Method
Stir gently with ice and strain into a chilled martini glass.
They still make it this way in many of the old classic bars in London, England. I prefer mine with less vermouth.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
