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Martini & Rossi Vermouth Print Ad from Esquire Magazine, 1935, 05-May

Martini & Rossi Vermouth Print Ad from Esquire Magazine, 1935, 05-May
Magazine Ads
Martini & Rossi Vermouth Print Ad from Esquire Magazine, 1935, 05-May, p.139
Martini & Rossi Vermouth Print Ad from Esquire Magazine, 1935, 05-May, p.139

There are three different Martinis
Pick your winning Color

THERE is no reason why gamblers shouldn’t ask the waiter to bring “some meat” or “a Martini.” There is an outside chance they will get what they want. Bat not for an old close buyer like our self—we like to get the most fun we can out of what we pay for. There are three Martinis Regular, Medium, Dry—and they’re different! We have seen waiters, asked for “a Martini,” bring a Dry Martini to someone who really wanted a Medium. We have heard people complain about Drys when they re-ally would have enjoyed Regulars. Now is the time for all good men to find out which Martini they really prefer—and specify it.
We have no prejudices about them—the best Martini is the one you like best. Line up all three some evening and take a taste of each. As you know, they are made this way (starting with 2parts gin): Regular Martini: 1 part “Italy,” Vermouth. Medium Martini: ½ part “Italy,” ½ part “Dry” Vermouth. Dry Martini: 1 part “Dry” Vermouth.

Specify Ingredients, Too

In your own home you use a gin you have selected carefully. You probably use Martini & Rossi because it is the standard vermouth and has been for generations. But in bars or restaurants you should specify not only the kind of Martini but the ingredients as well. If you suspect substitution, ask to see tin bottles. Vermouths differ like everything else and poor vermouth will spoil Martinis as surely as poor gin. If your palate is sensitive, there is no substitute for Martini & Rossi.

Imported by W. A. TAYLOR & CO., N. Y.

Martini & Rossi Vermouth

Martini & Rossi

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The latter group are often referred to as “mixologists,” a term given to practitioners of “mixology,” which is really just another way of referring to the practice of making good cocktails. Mixology might seem like a newfangled term, but it’s actually pretty old, like mid-19th century old, and was only revived as a way to describe the recent renaissance of bartenders caring (a lot) about their craft.

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Recent Posts

THE EIGHT IMMORTAL DRINKERSJuly 26, 2019
Cheerio! A book of Punches and CockJuly 26, 2019
Here’s HowJuly 26, 2019

Categories

  • Bar Equipment
  • Bartending Tips
  • Brands
  • Glassware
  • History
  • Ingredients for Mixed Drinks
  • Magazine Ads
  • Menus
  • Mixed Drink Recipes
  • Vintage Books