Classic Martinez

I tried a few times to make a Martinez for our Classics series, and each time I messed up and made the Modern Martinez instead. This is because most recipes now use the modern ratios (much stronger), and you have to look specifically for the classic recipe.

The Martinez is best known as the predecessor to the Martini. The original Martini used Italian (sweet) vermouth; when prepared with French (dry) vermouth it is a Dry Martini. As mentioned above, though, the other big change was that the Martini reversed the ratio of gin and vermouth. One can imagine that this only stoked the flames of the temperance movement back in the late 19th century.

If you’re interested in the arcane history, there is quite a lot to be found on the Jerry Thomas Project site. If you’re just wanting to mix one up, see below. I enjoyed this cocktail – I made it large because it has lower alcohol density. The weaker ratio is an advantage when serving to guests who are less accustomed to hard liquor cocktails – it has a smooth and less boozy feel, and it is certainly a bit sweet. I also found that it worked well as my dinner beverage, again because it is not so strong. Here is the recipe:

  • 3 oz sweet vermouth (Dolin)
  • 1 1/2 oz Old Tom gin (Spring 44)
  • 1 tsp Maraschino Liqueur (Luxardo). Simple syrup is an authentic substitute.
  • 1 tsp bitters (21 Raíces – you should use Angostura)

Mix ingredients in a shaker over ice and shake or stir as you see fit. Strain into a coupe. The original was ungarnished, but I added slice of lemon rind. Enjoy while you are waiting for a ferry (one of the claimed origins of the drink), or for dinner.

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Dave JilkAbout Dave Jilk (75 Posts)

Comments

  1. I now see that the bitters ratio is completely wrong. I was looking at a pitcher recipe. It’s just a dash or two.

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