Holy Water’s Turf Club

John Ottman, Holy Water | San Francisco

John Ottman’s interpretation is close to the Harry Johnson formula for the Turf Club, marshaling two ounces of gin to three-quarters of an ounce of dry vermouth with touches of maraschino and absinthe, but also orange bitters.


Serving: 1

  • 2 ounces gin, preferably Beefeater
  • 3/4 ounce dry vermouth
  • 1/4 ounce maraschino liqueur, preferably Luxardo
  • 3 dashes absinthe, preferably St. George
  • 3 dashes orange bitters blend (see Editor's Note)

Garnish: lemon twist

  1. Combine all ingredients in a mixing glass with ice and stir until chilled.
  2. Strain into a coupe.
  3. garnish with a lemon twist.
Editor's Note

Orange Bitters Blend
Combine equal parts Angostura Orange Bitters, Fee Brothers Orange Bitters and Regans' Orange Bitters No. 6

Tagged: Martinis