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Mar del Plata

Aperitivo/aperitif

4.0 21 ratings

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Ingredients

1 1/3 oz Gin
1 oz Dry vermouth
1/3 oz Bénédictine D.O.M.
1/3 oz Grand Marnier
1/3 oz Lemon juice
6 drop Ginseng bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

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Flavour profile

23.5% alc./vol. · 1.7 standard drinks · 182 calories

History

Similar in style to a Corpse Reviver No. 2, this gin-laced aperitivo is dry and aromatic with intertwined citrus and herbal notes.

This adaptation is based on the "Mar del Plata" (Sea of Silver) recipe found in Mario Kardahi's 1966 book, Ratado Práctico De Coctelería, Pastelería Y Afines, published in Buenos Aires, Argentina. The cocktail is named after Mar del Plata, a fashionable coastal resort in Argentina, renowned during the 1940s–60s for its upscale hotels, casinos, and vibrant nightlife. The book states that this cocktail secured Second Prize in the 1964/65 World Team Competition and First Prize in the 1964/65 World Individual Competition. Enzo Antonetti, a distinguished Argentine bartender and world cocktail champion, contributed to the book and may be credited as the creator of this cocktail. MAR DEL PLATA Segundo Premio Mundial por equipos 1964/65. Primer Premio Mundial Indiv. 1964/65. Refrescado. 4/8 Dry Gin. 3/8 Dry Vermouth. 1/8 Benedictine. 2 golpes Grand Marnier. Zumo de Limón.