The Atty cocktail looks as stern as a dry Martini, yet the first sip opens into soft violet and a whisper of anise. True to its name, the familiar shorthand for “attorney,” it is calm, precise and quietly persuasive, a 1930 Savoy classic built on crisp gin and herbal dry vermouth.
Just three dashes of violet liqueur soften its edge, three of absinthe trace the finish, and a lemon peel brightens it all. Elegant and a little mysterious, it is worth shaking tonight.
Recipe & How to Make It
Ingredients
Recipe no.176
- Dry gin — 1 + 1/3 oz (40ml)
- Dry vermouth — 2/3 oz (20ml)
- Parfait Amour (violet liqueur) — 3 dashes
- Absinthe — 3 dashes
- Lemon peel
※ 1 dash = One shake of a bitters bottle, about one drop.
※ Peel = Squeezing citrus peel over the drink to add aroma.
How to Make It
Chill the glass in advance, or fill it with ice and discard the ice and water just before pouring.
Chill the shaker the same way: add ice, stir well, and pour out the water. (Keep the ice in the shaker.)
Prepare a piece of lemon peel for garnish.
Add the dry gin, dry vermouth, Parfait Amour, absinthe and ice to the shaker.
Shake firmly and strain into the glass.
Finish by expressing the lemon peel over the drink, and it’s ready.
・Technique ｜ Shake
・Glass ｜ Cocktail Glass
・ABV ｜ About 30%–31%
・Best Enjoyed ｜ Daytime
Atty Characteristics, Tips & Video
Flavor & Characteristics
The Atty first appeared in Harry Craddock’s Savoy Cocktail Book in 1930. Its name matches “Atty,” shorthand for attorney, and like a good lawyer, it is calm and quietly persuasive.
At heart, it’s a dry Martini with a secret: crisp gin, herbal dry vermouth, a few dashes of floral violet liqueur and a faint anise trail of absinthe.
The first sip is sharp, then violet blooms before the dry finish returns. I’d serve it ice-cold, because absinthe takes over as the drink warms.
Tips, Twists & Food Pairings
Tips
- Common mistake: pouring absinthe too freely — Absinthe is so powerful that even a small splash can bury the violet and gin. Stick to exactly 3 dashes, and it stays a gentle anise accent on the finish.
- Express the lemon peel over the glass — Squeeze the peel skin-side down above the drink so its oils mist the surface. That bright citrus aroma lifts the violet and ties the whole drink together.
- Keep your vermouth fresh — Dry vermouth is wine-based and fades once opened. Store it in the fridge and use it within a month or so, and the herbal notes stay clean and lively.
Twists
- Stirred Atty — Stir with ice in a mixing glass instead of shaking, just like a Martini. The texture turns silky and crystal clear, and I’d always choose this style for a slow evening sip.
- Absinthe Rinse Atty — Instead of adding absinthe to the shaker, swirl a few drops around the chilled glass and discard the rest. The anise becomes a fragrant whisper on the rim.
Food Pairings
- Green olives — A classic Martini partner. Their briny, savory bite balances the violet’s floral sweetness, while the drink’s dryness keeps every bite clean.
- Smoked salmon canapés — The rich, smoky salmon is lifted by the lemon peel’s aroma, and the herbal vermouth and gin cut through its oiliness.
- Salted almonds — Toasty, salty nuts soften the drink’s sharp edge, and their gentle flavor lets the violet and anise notes shine through.
Recipe Video
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