The Goldfish

Anu Apte-Elford, Rob Roy | Seattle

A traditional Martini perked up with the addition of Goldwasser, the Goldfish was said to be the signature drink of the Aquarium, a Prohibition-era New York speakeasy. Originally mixed in equal parts, Rob Roy’s Anu Apte-Elford recalibrates the ratio, upping the gin and relaxing the Goldwasser for a drier rendition.


Serving: 1

  • 2 ounces London dry gin, preferably Beefeater
  • 1 ounce dry vermouth, preferably Noilly Prat
  • 1/2 ounce Goldwasser, preferably Danzinger

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
Editor's Note

Anu Apte-Elford suggests measuring out the Goldwasser first, as the gold flakes tend to get stuck in the jigger. The subsequent gin and vermouth will help rinse them out.