1980s Recipes + Menus

Dry Mermaid

November 1982
    A dry mermaid sounds like an endangered species. Somehow the anachronisitic name seems appropriate since this Martini variant is actually sweet.

    1 jigger (1 1/2 ounce) genever (Dutch gin), 1 tablespoon cherry brandy, lemon twist for garnish

    In a cocktail shaker combine the gin, the brandy, and 4 ice cubes, shake the mixture, and strain it into a chilled, stemmed cocktail glass. Garnish the drink with the lemon twist. Makes 1 drink.

Ratings

Comments

Post a Comment

Please be advised that Gourmet magazine will cease publication after the November issue.

Subscribers can look forward to receiving Bon Appetit magazine for the remainder of their subscription. The Gourmet.com website will remain available during a transitional period, and access to Gourmet recipes will also remain available via sister site Epicurious.com and the Epi iPhone application.

We regret any inconvenience, and look forward to your continued readership. For questions about your Gourmet magazine subscription, please follow this link to subscription services.

The Oct. 23-25 Gourmet Institute events will not take place. Additional information is available at gourmetinstitute.com.

If you purchased the GOURMET TODAY cookbook and would like to take advantage of the offer on the back flap, click here for more information.
Subscribe to Gourmet

Conde Nast Store
Give the Gift of Gourmet

Subscribe

Subscribe to Gourmet
Diary of a Foodie

From Vermont to Vietnam, take a global culinary tour with season three of our award-winning public television show, Gourmet's Diary of a Foodie.