Like much of the cocktail world, the history behind The Dunhill is foggy. A version of the cocktail made its first appearance in 1908’s Boothby’s World Drinks and How to Mix Them, then later appeared in the 1930 tome Savoy Cocktail Book.
Cocktail historian Dave Wondrich thinks the cocktail can best be attributed to the 1920s, where the drink was poured frequently at London’s Hatchett’s Bar. More recently, PUNCH’s Talia Baiocchi brought The Dunhill back in her hardcover ode to Sherry.
The Dunhill is mellower than a Negroni, thanks to the lack of bitters, and calmer than a Martini, with the addition of Sherry and vermouth. The genes of both classic cocktails are ever-present making this drink strangely delicious yet confusing at the same moment.
The Dunhill cocktail can be best described as a bastard child of a Negroni and Martini. It follows an equal parts ratio, with dry vermouth, gin, oxidized Sherry, and to top, olives. Some add a few spoonfuls of curacao, though I choose to go without.
It’s oily in mouthfeel, but refreshing and mellow, wearing the hat of an excellent aperitivo cocktail. Serve it over an ice cube.
- 1-ounce gin
- 1-ounce dry vermouth
- 1-ounce sherry
- Garnish with olives (and thought this strays from the original, I prefer a lemon peel).