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Cocktail History
The Martinez is a vintage cocktail that was created in the 1880s in Martinez, California. It’s considered a cross between the Manhattan and a classic Gin Martini because it’s traditionally made with gin, sweet vermouth, maraschino liqueur, and orange bitters.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a spirit made with juniper berries, botanicals, and alcohol. We used Bombay London Dry Gin because it’s crisp and dry and it features a classic juniper flavor. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Dry London Spirit in place of the gin.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Dolin Vermouth de Chambery Rouge because it’s a high quality vermouth with notes of herbs, coriander, hyssop, rhubarb, and citrus. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Maraschino Liqueur: This is a liqueur made with cherries, honey, herbs, spices, sugar, and alcohol. We used Luxardo Maraschino Orginale Liqueur because it has a distinct earthy aroma and sweet cherry flavor. For a mocktail version of this drink, try Trader Vic’s Non-Alcoholic Maraschino Cherry Syrup in place of the cherry liqueur.
Orange Bitters: This is a spirit made with oranges, botanicals, herbs, and alcohol. We used Scrappy’s Bitters Orange Bitters because they offer the classic taste of citrus-flavored bitters. For a mocktail version of this drink, try All The Bitter Non-Alcoholic Orange Bitters in place of the bitters.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Tasting Notes
Our Opinion of This Cocktail Recipe: The original recipe for the Martinez called for more vermouth, but we ended up using a little less because Alex prefers drier cocktails. Kendall thought this timeless beverage would be a great starter for anyone like her who hasn’t sipped on bitter drinks very much and is trying to develop their palate. All around it’s a very good gin drink that we’d make again.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
Add gin, sweet vermouth, maraschino liqueur, orange bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Ingredients
Directions
Add gin, sweet vermouth, maraschino liqueur, orange bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Make It a Mocktail: Use Lyre’s Non-Alcoholic Dry London Spirit in place of the gin, Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth, Trader Vic’s Non-Alcoholic Maraschino Cherry Syrup in place of the cherry liqueur, and All The Bitter Non-Alcoholic Orange Bitters in place of the bitters to try a booze-free version of this drink.
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More Classic Cocktails
If you like this classic cocktail recipe, here are a few others we’ve tried that you may enjoy:
Manhattan: A whiskey cocktail made with sweet vermouth, orange bitters, an orange peels, and a cherry
Boo Radley: A bourbon cocktail made with Cynar, cherry liqueur, a lemon peel, and an orange peel
Vesper Martini: A gin and vodka cocktail made with Lillet Blanc and a lemon twist
Brooklyn: A rye cocktail made with dry vermouth, maraschino liqueur, and Amer Picon
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