Martinez
Stir ∙ Cocktail glass ∙ 3 min ∙ 28.2% ABV ∙
The Martinez is a classic stirred, spirit-forward cocktail of gin, sweet and dry vermouth, orange curaçao, and aromatic bitters — widely regarded as the ancestor of the Martini. Malty, faintly sweet, and aromatic, with vermouth roundness, a whisper of orange, and a bitter-tinged finish — a contemplative drink for the pre-dinner hour.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Genever 60 mlRosso vermouth 20 mlDry vermouth 10 mlOrange curaçao liqueur 5 mlAngostura aromatic bitters 1 dash
- Strain into the chilled glass
- Express an orange twist over the cocktail and use as garnish
Tips
- Stir over ice for about 30 seconds until well chilled, then strain into a chilled glass to keep it clear.
- Express an orange twist over the surface and discard the peel — the citrus oils lift the vermouth and curaçao.
- Genever gives a maltier, richer base than dry gin; keep the vermouth generous so the drink stays soft and rounded.
- Chill the coupe or cocktail glass first, as the small stirred volume warms quickly once poured.
History
The Martinez's origin is unclear and disputed. Two early stories credit either bartender Jerry Thomas at San Francisco's Occidental Hotel or a bartender named Richelieu in Martinez, California, but period records are missing or incomplete. The 1887 edition of Thomas's The Bar-Tender's Guide printed a Martinez calling for Old Tom gin, vermouth, maraschino, and Boker's Bitters, garnished with a slice of lemon. An even earlier 1884 guide by O.H. Byron listed one simply as a Manhattan with gin swapped for whiskey. A 1888 Harry Johnson manual carried a possibly misspelled "martine." Over time the recipes and names diverged into two drinks, the Martinez and the Martini, for which it is widely regarded as the direct precursor.
FAQ
What is in a Martinez cocktail?
A Martinez combines gin with sweet and dry vermouth, a little orange curaçao, and a dash of aromatic bitters, stirred and served up. This recipe uses genever as the base and finishes with an orange twist. Historic versions used Old Tom gin and maraschino instead of curaçao.
Is a Martinez shaken or stirred?
Stirred. Because it contains no citrus juice or egg, the Martinez is stirred over ice for about 30 seconds and strained into a chilled glass, which keeps it clear and silky rather than cloudy and aerated.
What glass is a Martinez served in?
A Martinez is served up in a chilled cocktail glass, strained off the ice with no garnish beyond an orange twist. A coupe works equally well; the point is a stemmed glass that keeps the small, spirit-forward drink cold.
What's the difference between a Negroni and a Martinez?
A Negroni is equal parts gin, red bitter such as Campari, and sweet vermouth, served over ice and distinctly bitter. A Martinez is gin-led with vermouth, a touch of curaçao, and bitters, served up — softer, maltier, and far less bitter than a Negroni.
Is a Martinez sweeter than a Martini?
Yes. A Martinez carries noticeably more sweet vermouth plus a little orange curaçao, making it rounder and sweeter than a modern dry Martini, which leans on dry vermouth and dry gin for a crisp, bracing finish.
How much maraschino liqueur should be used in a Martinez?
Traditional Martinez recipes use only a teaspoon or bar spoon of maraschino, since it is intensely sweet and floral and quickly dominates. This particular recipe uses a small measure of orange curaçao instead of maraschino for its citrus note.
