* 1 ounce gin
* 1 ounce dry vermouth
* 1 ounce sweet vermouth
* 1 – 2 dashes pastis
Combine ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass.
The Fourth Degree is one of my favorite Martini variants. The sweet vermouth gives it a nice sweetness and complexity while still preserving most of the simplicity that makes a Martini what it is. You’ll often see absinthe called for in this cocktail but I use Pernod which, along with Herbsaint, is one of my preferred substitutes. I’m using Noilly Prat dry and Dolin sweet vermouths lately but play around with whatever you’ve got on hand; this is a great drink to experiment with different vermouths.
The photo on this post also gives you a sneak preview of my new home bar. It still needs some work, so no details yet, but rest assured I’ll be posting pictures when it’s finished.