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.
- 2 ounces London dry gin, preferably Beefeater
- 1 ounce dry vermouth, preferably Noilly Prat
- 1/2 ounce Goldwasser, preferably Danzinger
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
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.