from The Craft of the Cocktail

  • .5 ounce Dry Vermouth
  • 2 ounce Gin
  • .5 ounce Sweet Vermouth
  • 8 Raspberry

Shake all the ingredients well with ice and strain well into a chilled martini glass.

Modified from a recipe from The Artistry of Mixing Drinks by Frank Meier, 1936, the Bloodhound appears in many books throughout the twenties and thirties. This cocktail uses a technique I adopted at the Rainbow Room and perfected at Blackbird Bar: shaking different fruits with the other ingredients of a cocktail. I added an additional step of mashing with a muddler and then shaking to extract more flavors. All kinds of seasonal fruits can be used in this manner.