DOTW: Martinez

Posted by Cameron on 02.22.08 7:01 AM

(c)2008 AEC **all rights reserved**While trying to untangle the history of the Martinez, I started to feel like Jack Nicholson trying to get a straight answer out of Faye Dunaway in “Chinatown”. Built primarily from gin and sweet vermouth, the Martinez looks like the love child of the Martini and the Manhattan.

In the annals of cocktail lore, the Martinez is often cited as the parent of the Martini. Sister? Daughter? Both? Aw hell, Jake. I guess you can add cocktails to the list of things that get respectable if they last long enough.

Like many classic cocktails, the Martinez mutated over the years in response to changing tastes and available ingredients. Originally made with Old Tom Gin and a larger vermouth-to-gin ratio, the modern Martinez is a much drier tipple.

(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**

Martinez
– adapted from Gary Regan’s The Joy of Mixology

2 oz gin
1 oz sweet vermouth
2 to 3 dashes, or up to 1/4 oz Maraschino liqueur
1 dash bitters (typically Angostura, but Peychaud’s for an interesting variation)
lemon or orange twist

Combine liquid ingredients in cocktail shaker over ice. Stir until well chilled, and strain into a cocktail glass. Garnish with twist.

Drink of the Week, drinks, recipes
7 Comments »

 

7 Comments

Comment by john

you should try it with orange bitters. The original recipe called for the now defunct bokkers bitters, but orange bitters makes a good substitute.

Posted on 02.22.08 at 11:02AM

Comment by gilrain

Aren’t Fee’s aromatic bitters supposed to approximate Boker’s? I’ll give that a try after work.

Posted on 02.22.08 at 1:30PM

Comment by Rocky

That’s a pretty Oedipan pedigree.

Posted on 02.22.08 at 3:22PM

Comment by anavolena

i’d been meaning to try a martinez for quite a while, but this post inspired me to make it my apertif as i whip up some pasta carbonara.

i’ll definitely be making this again! used tanqueray, cinzano, luxardo, angostura, and a lemon twist.

Posted on 02.22.08 at 6:47PM

Comment by keith waldbauer

for some reason, i’m just never comfortable making this drink, as rocky can attest. i’m really going to have to concentrate this weekend on getting a version i can’t live without. rocky, wanna be my subject??? maybe the Peychaud will make me happy….

Posted on 02.26.08 at 11:25AM

Comment by sam

My new local ‘Serpentine’ makes a wicked Martinez. Not clear how traditional it is but I know it tastes so damn good that it is always the first short sweet sentence out of my lips after I’ve asked if they have a table for two.

Posted on 03.04.08 at 8:03PM

Comment by scomorokh

martinez is admirable cocktail. it is one of my favorite. i prepare my Martinez with citrus Cinzano vermouth like Limetto or Orancio and use Angostura:

http://www.scienceofdrink.com/2007/10/31/martinez/

i think is great taste!

Posted on 03.04.08 at 11:58PM

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