Texture is the hallmark of a well-executed 50-50. Because of the increased sugar and acidity from the fortified wine, the drink possesses a silky, almost viscous mouthfeel that coats the palate elegantly. It is a forgiving yet complex serve, perfect for an evening where you want the ritual of a cocktail without the immediate intensity of a standard four-to-one ratio.

Ingredients:

• London Dry Gin, 35ml
• Dry Vermouth, 35ml
• Orange Bitters, 1 dash
• Garnish, Lemon twist or green olive

The Method:

• Chill your glassware, Place a coupe or Nick & Nora glass in the freezer for at least ten minutes prior to serving
• Combine, Add the gin, dry vermouth, and bitters into a mixing glass filled with plenty of high-quality ice
• Stir, Using a long bar spoon, stir the mixture gently for about 30 seconds. You want the drink to be bracingly cold with just the right amount of dilution
• Strain, Double strain into your chilled glass to ensure no ice shards remain
• Garnish, Express the oils of a lemon peel over the surface and drop it in, or add a single olive on a pick.

Pro Tip: Since the vermouth makes up half the drink, its freshness is non-negotiable. Unlike spirits, vermouth is an aromatised wine and oxidises quickly. Always use a bottle that has been opened recently and kept refrigerated. If your vermouth has been sitting on a warm shelf for months, the 50-50 will taste flat and metallic rather than bright and botanical.

Bartenders Note: The 50-50 is all about the synergy between the botanicals. If you’re using a particularly citrus-forward gin, try a dash of grapefruit bitters instead of orange to pull those top notes even further. It’s a drink that rewards patience—don’t rush the stir

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