Thirsty Thursday: The Tin House Martini

Drink up! It's Thirsty Thursday!

Developed by Mr. Greg Connolly, a bartender at the Four Seasons Restaurant in NYC, the Tin House Martini is an inventive take on a beloved classic. Hopefully one day we’ll be drinking one while toasting a longed for publication by one of our own in this cherished Portland, Oregon based magazine.

The Tin House Martini
Cinzano dry vermouth

1. Pour 1/2 oz of Pernod into a cocktail shaker.
2. Swirl until it coats the inside of the shaker. Pour off any excess.
3. Splash two eye-dropperfuls of Cinzano dry vermouth into the bottom of the shaker, and again swirl it about, then pour off the excess.
4. Pour 4 to 4 1/2 oz of Tanqueray gin into the shaker, add ice, and with a long-handled silver mixing spoon, stir exactly twenty times.
5. Pour the drink into a very well-chilled martini glass.
6. Add three small cocktail olives, or two large ones, sans toothpick. The flavors of olive and Pernod commingle so deliciously, that at least one of the olives should be consumed after the drink is finished.


  1. I like to enjoy a good martini over the weekend . . . I’ll give this mix a try!

    March 29, 2012
  2. said:

    I was a bartender at a Country Club once for about a year (after years in the back of the house as a cook and chef), and found that most of my martini drinkers liked my take on the amount of vermouth to use for the perfect martini…. I would put the ice, and the chosen gin or vodka into the shaker, then give the vermouth bottle one quick up and down shake to coat the cork or top. I would then remove the cork or top, and wave it gently in the general vicinity of the top of the shaker, and replace it on the bottle. Proceeded then to shake and pour the shaker’s contents into the chilled glasses, with one or two of my perfectly marinated Queen Olives for garni…. they all loved it…..

    The olives were created by placing two heaping Tablespoons of chopped fresh garlic, and one generous Tablespoon of red chili flakes, into a gallon jar of Queen olives with it’s standard marinade, and allowing that to permeate and infuse the olives for a minimum of 24 hours, the longer the better. The olives were considered as the best the club members had ever tasted, anywhere, so I was fairly proud of the recipe….

    Considering the subject matter of the last few posts here, I have to say I admire the way your mind works, and the things you find of interest to write about…. I’m glad I found y’all….you verbal vixen, you…. 😉

    March 29, 2012
  3. It’s true the blog has been a bit boozy lately :) We’ll try to keep things literary with a few more posts about books in the upcoming days. . .

    Then again, we’re headed to LA this weekend, so all bets are off.

    March 29, 2012

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