Pisco Martini

Pisco MartiniAudrey Sanders is a very important person in the modern history of the cocktail. Amongst the many things she did, relaunching Bemelmans, creating Pegu Club, repositioning gin as the most important base ingredient in a cocktail, etc., etc., she also launched the fitty fitty a martini that was a 50 50 split of gin and vermouth. An amazing drink that is much closer to the original concept of a martini than the bone dry in and out drinks that are so in

Audrey Sanders is a very important person in the modern history of the cocktail. Amongst the many things she did, relaunching Bemelmans, creating Pegu Club, repositioning gin as the most important base ingredient in a cocktail, etc., etc., she also launched the fitty fitty - a martini that was a 50/50 split of gin and vermouth. An amazing drink that is much closer to the original concept of a martini than the bone dry in and out drinks that are so in vogue today.

Ivy Mix is another incredibly important bartender, who has won American Bartender of the Year at Tales of the Cocktail and countless other awards. At her bar Leyenda, she took Audrey's recipe and split the vermouth 50/50 sweet and dry, and the gin 50/50 with pisco, the Chilean/Peruvian grape brandy, and called it the En Cuarto ('in fourths'). The pisco gives the martini an incredible fruity pop, and doesn't taste like anything else we've tried.

We age ours for six weeks to round out the vermouths. We also changed the name to make it a little more accessible. Other than that, it is exactly the same.