Fourth Degree Cocktail

Adapted from Harry's ABC of Mixing Cocktails by Harry McElhone | London, 1922

By 1922, the Martini formula was veering more towards dry—or at least semi-sweet—with the creation of the Fourth Degree, a London-born mixture of gin, both sweet and dry vermouths and several dashes of absinthe. Think of it as a Perfect Martini, improved.


Serving: 1

  • 1 ounce gin
  • 1 ounce dry vermouth
  • 1 ounce sweet vermouth
  • 5 dashes absinthe

  1. Combine all ingredients in a mixing glass with ice and stir until chilled.
  2. Strain into a chilled cocktail glass.

Tagged: Martini