MARTINEZ
The Martinez
Widely considered a relative to the Manhattan and a predecessor of the Martini, the exact origins for this spirit-forward cocktail are unknown.
The first printed mention of the Martinez was in O.H. Byron’s 1884 book The Modern Bartender’s Guide. A full recipe isn’t included, and instead simply reads: “Same as Manhattan, only you substitute gin for whisky.” Byron’s book was also one of the earliest records of the Manhattan, featuring two different versions, one containing curaçao and sweet vermouth and the other dry vermouth and gum syrup.
In Thomas’s The Bar-Tender’s Guide, published three years later, the Martinez recipe specifies Old Tom gin, a style that dates to the 18th century and was wildly popular during the pre-Prohibiton cocktail era. This style of gin often features classic gin botanicals, including juniper and citrus but with some added sugar and barrel aging.
INGREDIENTS
2 oz gin
1 oz sweet vermouth
½ oz Maraschino liqueur
3 dashes Angostura bitters
Garnish: orange peel
tools + glassware
Mixing glass
Bar spoon
Hawthorne strainer
Chilled coupe or Nick & Nora
Preparation
Combine the gin, sweet vermouth, Maraschino liqueur, and bitters in a cocktail mixing glass. Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Strain the drink into a chilled coupe or Nick & Nora glass.
Use a knife to remove a strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass. If desired, twist it, then place it in the glass and serve.
