The Martini

Let us ignore that nowadays, anything that is served in a conical glass has -ini tacked on to the name, and discover The Martini throughout the ages.

Harry Johnson's Bartender's Manual (1900)

The Martini Cocktail

2-3 dashes (Gum) Syrup

2-3 dashes Bitters

1 dash of Curacao or Absinthe ("if required")

1.5 oz Gin (Old Tom)

1.5 oz Vermouth (we assume Italian since dry is not specified)

1 Cherry or Olive ("if required")

A twist of Lemon

Note: This is essentially the same as Dale DeGroff's Martinez.

David Embury's Fine Art of Mixing Drinks (1948)

The Dry Martini

1 oz Vermouth (French)

2 oz Gin

2 dashes Orange Bitters

Robert Hess's The Essential Bartender's Guide

Martini (original, sweet, pre-Prohibition)

2.5 oz Gin

.75 oz Vermouth (Italian)

Dash of Orange Bitters

Note: Dry simply replaces the Vermouth for French (dry).