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.
Fourth Degree Cocktail
Adapted from Harry's ABC of Mixing Cocktails by Harry McElhone | London, 1922
