This forefather of the dry martini, first seen in Harry Johnson’s legendary Bartenders’ Manual in 1888 favours English dry gin, dry vermouth and orange bitters, rather than the sweeter gin, vermouth and bitters of most classic martini recipes.

40ml gin (Plymouth, ideally)
40ml dry vermouth (Noilly Prat, ideally)
2-3 dashes each anisette
2-3 dashes orange bitters
1 piece lemon peel
1 cocktail cherry, to garnish

Fill a mixing glass with crushed ice, add all the liquids, stir and strain into a chilled cocktail glass. Twist the lemon over the top and discard, then garnish with a cocktail cherry.

• The Manhattan: The Story Of The First Modern Cocktail, by Philip Greene, is published by Sterling at £12.99. To order a copy for £10.39, go to bookshop.theguardian.com, or call 0330 333 6846.