Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Marguerite

Considine's Marguerite is a dry gin cocktail with Abbott's Bitters and apricotine, served with an olive.

dry · gin-forward · apricot · aperitif

Served in Cocktail glass. Ice: Ice.

Variants (3)

The Buffet Blue Book by John H. Considine (1912, p.64)

1 jiggerdry gin base
0.5 mixing glassice base
2 dashesAbbott's Bitters bitter
1 oliveOlive — Add to the glass.garnish
1 dashapricotine modifier
  1. Stir the ice, Abbott's Bitters, apricotine, and dry gin in a mixing glass.
  2. Strain into a cocktail glass, add an olive, and serve.

Garnish: Olive

Ice: Ice

L'Art du Shaker by Dominique Migliorero (1925, p.41)

1 lemonlemon juice — Lemon juiceacid
crushed ice — Crushed icebase
1 liqueur glassgenever — Genièvrebase
Seltzer water — Seltzer waterdilution
1 peelOrange peel — Orange peelgarnish
2 coffee spoonRaspberry syrup — Raspberry syrupsweetener
  1. Build in the tumbler, stir well, garnish with orange peel pinned into the ice, and serve with straws.

Garnish: Orange peel

Ice: Crushed ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.59)

0.5 partgin — Plymouth ginbase
1 dashorange bitters base
0.5 partdry vermouth — French vermouthmodifier
  1. Build and serve cold.

Lineage reconciliation

See also: Martini