Tulane
4.2 9 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of fresh strawberry.
Method
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with strawberry on rim.
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Flavour profile
21.7% alc./vol. · 1.4 standard drinks · 191 calories
History
A subtle fruitiness provides a more traditional Martini character than a modern Strawberry Martini.
The Tulane cocktail's earliest known appearance is in R. de Fleury's 1934 publication, 1700 Cocktails for the Man Behind the Bar. At that time, it called for one barspoon of "Strawberry Brandy" alongside equal parts vermouth and gin. By 1951, the drink had evolved. Ted Saucier's book, Bottoms Up, featured a version where all ingredients were in equal parts, and this iteration was attributed to The Roosevelt in New Orleans. The 1934 recipe from R. de Fleury's 1700 Cocktails for the Man Behind the Bar was: TULANE ½ Martini Vermouth ½ Cotes' Plymouth Gin 1 Barspoon Strawberry Brandy The 1951 recipe, credited to The Roosevelt, New Orleans, was: TULANE Courtesy, The Roosevelt, New Orleans ⅓ dry gin ⅓ French vermouth ⅓ strawberry brandy Shake well with ice, and strain into chilled glass.