Turf Cocktail
A sophisticated pre-Prohibition classic that sits comfortably between a Martini and a Martinez. Ideally balanced with equal parts gin and dry vermouth, this cocktail is accented by the unique herbal depth of anisette and aromatic bitters.
What it tastes like
This drink opens with a strong aroma of juniper and licorice, followed by a crisp, herbal palate. The mouthfeel is light and clean with a dry texture from the vermouth. It concludes with a persistent finish of anise and orange peel oils.
Flavour profile
Ingredients
- Gin1 oz
- Dry Vermouth1 oz
- Anisette0.25 tsp
- Bitters2 dashes
- Orange Peel1 slice
Preparation
- 1
Chill a martini glass in the freezer or by filling it with ice water.
- 2
In a mixing glass filled with ice, combine the gin, dry vermouth, anisette, and bitters.
- 3
Stir the mixture gently for about 30 seconds until well-chilled.
- 4
Strain the liquid into the prepared chilled glass.
- 5
Express the oils from the orange peel over the surface of the drink, then drop the twist into the glass as a garnish.
Substitutions
- GinOld Tom Gin — This provides a richer mouthfeel and a slightly sweeter, maltier backbone compared to London Dry.
- Dry VermouthBlanc Vermouth — Using a semi-sweet white vermouth increases the sugar content and highlights floral notes.
- AnisetteAbsinthe — Absinthe makes the cocktail significantly drier and more potent with a sharper licorice punch.
- Orange PeelLemon Peel — Lemon peel shifts the citrus profile toward a brighter, more acidic aroma that cuts through the herbal ingredients.
Variations
Turf Club #2
Replace the anisette with maraschino liqueur to introduce a dry cherry sweetness and a nuttier finish.
Sloe Turf
Swap half the gin for sloe gin, adding a deep red color and tart plum notes to the herbal base.