Martinican Vermouth Cocktail — The Cocktail Ontologist

Variants (2)

Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre (1889, p.14) — Emile Lefeuvre 1889

1 piece	lemon peel	acid
1 Madeira glass	pineapple vermouth — vermouth ananas	base
0.5 spoon	rum — rhum	base
6 drop	Angostura bitters — angostura bitter	bitter
6 drop	curacao — Source says 5 to 6 drops.	modifier
0.5 teaspoon	powdered sugar — sucre en poudre	sweetener

Garnish: Sugared rim and lemon peel

Ice: Crushed ice

Bariana by Louis Fouquet (1896, p.25) — Bariana 1896, No. 20

1 zest	lemon peel — lemon zest	acid
2 dash	Angostura bitters — angostura	base
0.5 part	rum — rhum	base
2 dash	creme de noyau — noyaux	modifier
2 dash	curacao	modifier
0.5 part	Italian vermouth — vermouth de Turin	modifier
1 small teaspoon	pineapple syrup — sirop d'ananas	sweetener

Stir ingredients with ice in mixing glass A, strain into glass D, add lemon zest, and serve.

Garnish: Lemon zest

Ice: Small pieces of ice

See also: Vermouth Cocktail, Rhum Saint-James Cocktail