the Marilyn

June 28, 2016
0 Ratings
Photo by fiveandspice
Author Notes

I've never given this cocktail a name before this moment, but it's kind of buxom and blonde, so... It's something of an amalgamation of a martini and a white negroni. —fiveandspice

  • Makes 1
  • 1 1/2 ounces dry gin
  • 1 ounce Dolin blanc vermouth
  • 1 ounce Cocchi Americano
  • 3 drops orange bitters
In This Recipe
  1. Stir all the ingredients with ice until well chilled, then strain into a double rocks glass over a large ice cube. Garnish with a strip of lemon peel twisted over the cocktail to express the citrus oils onto it.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.