50/25/25

3/4 oz La Diablada Ancholado Pisco (Macchu Pisco)
3/4 oz Ford's Gin (Tanqueray Malacca)
1 1/2 oz Lo-Fi Dry Vermouth (Noilly Prat)
1 dash Regan's Orange Bitters (Angostura Orange)

Stir with ice, strain into a Martini glass (cocktail coupe), and garnish with a lemon twist and 2 Manzanilla olives (1 Kalamata olive).
Two Thursdays ago, I returned to pick a second cocktail from Ivy Mix's Spirits of Latin America book, and I spotted a recipe that would fulfill my recent hankering for a Martini. That drink was the 50/25/25 which was a play on the Fifty-Fifty Martini that appeared in William Boothby's World Drinks & How to Mix Them and was made famous over the last decade or so by Audrey Saunders at the Pegu Club. Here, the gin was split with pisco, and I have enjoyed that duo in the Martini riff the Diamond Queen. Once prepared, the 50/25/25 proffered a lemon, pine, and earthy grape aroma. Next, a dry white wine sip slid into a juniper, funky brandy, and orange swallow. The pisco was rather complementary with the gin flavors as it had in classics like the Juanito Rosado and modern ones like the Love Makes You Feel 10 Feet Tall.