Tanqueray Recipe

Chill glass

Place the coupe or martini glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to thoroughly chill the glass.

Prepare mixing glass

Fill a mixing glass or a large jug with the measured ice (about 1 cup) to properly chill and dilute the drink during stirring.

Add spirits and bitters

Pour 2 oz Tanqueray London Dry Gin, 0.5 oz dry vermouth and 1 dash of orange bitters into the mixing glass over the ice.

Stir

Using a long bar spoon, stir gently but steadily for 20–30 seconds (about 20–30 strokes) until the mixture is well chilled and slightly diluted. Avoid shaking to keep clarity and silkiness.

Prepare glass

If you used ice water to chill the glass, discard the ice water and briefly dry the glass with a clean towel or let it air dry for a moment so there is no excess water.

Strain

Double-strain the cocktail from the mixing glass into the chilled coupe or martini glass using a Hawthorne or julep strainer (and a fine mesh if you want extra clarity).

Garnish with lemon twist

Express the oils of a lemon twist over the surface of the drink by holding the twist over the glass and giving it a quick pinch or twist, then rub the peel on the rim and drop it into the cocktail. Alternatively, skew a green olive on a pick and rest it in the glass if you prefer a brinier profile.

Serve immediately while cold. Recommend serving as a single 1-serving cocktail.