50/50 Martini
Made in Osaka with traditional Japanese botanical ingredients, including sakura flower, yuzu, green tea, and sansho pepper, Roku gin yields a particularly light and delicate cocktail. Erik Delanoy

The classic 50/50 martini recipe should, by definition, be mixed with equal parts spirit and fortified wine. San José bartender Mary Palac’s 50/50 is no exception, though she splits the traditional vermouth in half, supplementing the remainder with a dry and nutty Amontillado sherry. Additionally, where the classic version calls for a dry, French-style vermouth, Palac subs in a sweeter, more floral and complex blanc or bianco style. The star of the show for this iteration of the 50/50 is Roku Gin, featuring 6 botanicals native to Japan (in addition to several more traditional gin flavorings). If you can’t get your hands on a bottle, a London dry-style gin will work nicely.

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Yield: makes 1 Cocktail
Time: 5 minutes


  • 1½ oz. Japanese or London dry gin
  • ¾ oz. Amontillado sherry
  • ¾ oz. blanc or bianco vermouth
  • 2 dashes orange bitters
  • Lemon twist, for garnish


  1. In a mixing glass filled with ice, add the gin, sherry, vermouth, and bitters. Stir until well-chilled, then strain into a martini glass or coupe and garnish with a lemon twist. Serve immediately.