Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
Total
20 minutes, plus chilling time
Yield
Makes 10

A sweet (but not cloying) precursor to the martini, this cocktail dates back to the 1880s. At Alfred's Steakhouse in San Francisco, the bar manager, Aaron Paul, scales up the booze and chills it ahead of time, so it's simpler to serve a crowd. For just 1 cocktail, use 2 oz. gin, 3/4 oz. vermouth, 1/4 oz. maraschino, and 2 dashes bitters.

How to Make It

Step 1

Pour liquors into a pitcher. Fill with ice, add bitters, and stir rapidly until very cold, 30 to 40 times.

Step 2

Strain cocktail into 10 coupe or martini glasses. Top each with grapefruit zest; spritz with grapefruit oil if you like.

Step 3

*Find grapefruit essential oil at aftelier.com.

Make ahead: Liquors in a sealed mason jar, up to 3 days, chilled.

Chef's Notes

Nutritional analysis is per cocktail.

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