Martinez
A lush, pre-Martini classic: Old Tom gin and sweet vermouth, brightened by maraschino and orange bitters, stirred icy-cold and finished with a lemon twist. It sips like a spiced cherry-tinged gin Manhattan with satin texture and long, herbal finish.
History of Martinez
The Martinez likely predates the dry Martini, surfacing in American bar manuals in the 1880s. Its origin is disputed, with stories pointing to Martinez, California, and early San Francisco bars. What is clear is its place as a transitional style between sweeter Victorian cocktails and the leaner Martini that followed. Early recipes called for Old Tom gin, Italian (sweet) vermouth, maraschino liqueur, and bitters. Ratios varied from near-equal parts to a modern, more spirit-forward 2:1 template. The drink evolved alongside changing tastes, drifting drier as palates moved away from sugar-heavy profiles. By the early 20th century the Martinez had become a connoisseur’s order, overshadowed by the Martini's clean austerity. Its recent revival highlights its plush texture and layered aromatics. Today it sits proudly among the Martini family as a richer, more botanical cousin.
Why the Martinez Works
Old Tom gin’s gentle sweetness and botanicals knit seamlessly with the spice and vanilla of sweet vermouth. A teaspoon of maraschino adds cherry-almond perfume without tipping the balance, while orange bitters tidy the edges and sharpen the nose. The 2:1 ratio keeps the drink composed and focused, allowing gin to lead while vermouth rounds the mid-palate. Orange bitters act like seasoning, bringing definition without obvious bitterness. Maraschino is kept small so it supports rather than dominates. Stirring over plenty of hard ice creates controlled dilution and a silk-smooth texture. Fine straining into a pre-chilled coupe preserves clarity and temperature. A fresh lemon twist expressed over the surface adds high notes that keep the finish lively.
Should You Mix Ahead?
The Martinez batches beautifully for service. Combine gin, sweet vermouth, maraschino, and bitters in a bottle and add 20–25% cold water by volume to account for stir dilution. Chill thoroughly in the freezer and pour straight to a chilled coupe. If batching the day before, keep vermouth fresh by storing the bottle cold and sealed. Avoid pre-adding citrus oils; express the twist to order for best aroma. Label the batch with date and dilution for consistency. For smaller gatherings, pre-dilute lightly and finish with a brief stir over ice before serving. This preserves a just-made texture without overworking each drink. Always keep glassware well chilled to maintain temperature.
Food & Snack Pairings
Rich, salty snacks complement the Martinez’s sweet-herbal core. Try roasted almonds, anchovy-studded olives, or a sharp cheddar. The drink’s cherry-almond accent plays well with cured meats and pickled vegetables. Smoked fish on toast, paté, or mushroom crostini echo the cocktail’s savoury depth. The lemon twist bridges to bright garnishes like capers or dill. Avoid overly spicy dishes that can swamp the subtle maraschino note. For a simple nibble, buttered crackers with hard cheese are superb. Dark chocolate with orange zest can also work as a finishing bite. Keep portions small to match the cocktail’s sipping tempo.
How to Make Martinez
Chill a coupe thoroughly. Add Old Tom gin, sweet vermouth, maraschino liqueur, and orange bitters to a mixing glass filled with plenty of solid ice. Stir until the outside of the glass is very cold and the drink is silky. Fine strain into the chilled coupe to keep shards of ice out and maintain clarity. Express a lemon twist over the surface to release bright oils, then garnish. The twist’s aroma balances the drink’s sweetness. Mind your dilution; aim for a satin texture, not watery. Taste a drop from the spoon if unsure and give another few stirs as needed. Consistency comes from the same ice, the same stir time, and thoroughly chilled glassware.
When to Serve
Serve the Martinez as an aperitif when you want complexity without citrus juice. It shines at the start of the evening, setting a measured pace. The aroma invites conversation and small bites. Autumn and winter suit its plush profile, though it drinks well year-round after sunset. It pairs nicely with fireside settings or low-lit dinner parties. Its quiet sweetness makes it a welcoming first round. Order it when a Martini feels too stark and a Manhattan too grain-led. It bridges gin lovers and vermouth fans with ease. Ideal for contemplative sipping, not rushed rounds.
Common Mistakes
Over-pouring maraschino makes the drink cloying. Measure precisely and keep it to a teaspoon. If it skews sweet, add a dash of bitters and stir briefly to rebalance.
Under-dilution leads to a hot, spiky sip. Stir longer with plenty of dense ice until the mixing glass frosts. If it’s still sharp, a few extra stirs will polish the texture.
Warm glassware flattens flavour. Always pre-chill the coupe and keep vermouth refrigerated. If your vermouth tastes dull, it’s likely oxidised; switch to a fresh, cold bottle.
Recommended
Best gin for Martinez
Old Tom gin is traditional and complements the Martinez with gentle sweetness and rounded botanicals. It smooths the edges of sweet vermouth and lets maraschino read as perfume rather than sugar. If using a drier gin, adjust the ratio slightly or add a few extra drops of maraschino to maintain balance.
Best vermouth for Martinez
Choose an Italian-style sweet vermouth with good bitterness and spice; it is the Martinez’s backbone. Freshness is critical, so store opened bottles in the fridge and finish within a month. Oxidised vermouth flattens the drink and adds a stale edge.
Best liqueur for Martinez
Maraschino liqueur is potent; a teaspoon is enough to add cherry-almond aroma and depth. Heavier pours quickly turn the drink candied. Measure precisely and resist the temptation to free-pour.
Best bitters for Martinez
Orange bitters are classic, adding citrus structure and tidying the sweetness from vermouth and maraschino. Two firm dashes are usually right for a 3-ounce build before dilution. Aromatic bitters can be added sparingly if you want a spicier edge.
Taste Profile
Ingredients
Instructions
Chill and set up
Place a coupe in the freezer. Fill a mixing glass with plenty of hard ice.
Build and stir
Add Old Tom gin, sweet vermouth, maraschino liqueur, and orange bitters to the mixing glass. Stir until very cold and silky, about 20–30 seconds depending on your ice.
Strain and garnish
Fine strain into the chilled coupe. Express a lemon twist over the surface and place it on the rim or in the drink.
Bartender Tips
Mind the maraschino
Measure the maraschino precisely; a level teaspoon is enough to add perfume without turning the drink sweet.
Fresh vermouth matters
Keep vermouth refrigerated and use within a month of opening; stale vermouth dulls the drink and adds unwanted bitterness.
Control dilution
Use dense ice and stir until the mixing glass frosts; stop when the texture is satin-smooth to avoid a watery finish.
Use a fragrant alcohol-free gin alternative and a quality zero-proof red aperitif to mimic sweet vermouth. Add a scant barspoon of cherry syrup or maraschino-style cordial for the almond-cherry lift, and use a glycerin-based bitter or omit if unavailable. Stir with plenty of ice to achieve the same chill and dilution, and finish with a lively lemon twist. Because non-alcoholic ingredients can taste flatter when very cold, lean into aroma. Express the citrus oils generously over the surface and consider a wide twist. Adjust the sweetness with tiny increments; a few drops can transform the balance. Serve in a well-chilled coupe to replicate the luxurious texture. If batching, store the mix in the fridge rather than freezer to prevent muting flavours. Aim for a slightly lower dilution than the alcoholic version to keep structure.
Similar Drinks
Frequently Asked Questions
Which gin and vermouth work best in a Martinez?
Old Tom gin is traditional and brings a gentle sweetness that harmonises with sweet vermouth. Choose a well-structured Italian-style vermouth with spice and herbal depth, and keep it refrigerated once opened. If you only have a dry London gin, slightly increase the vermouth or a few drops more maraschino to maintain balance.
Should I shake or stir a Martinez?
Stir, as the drink contains only spirits and liqueurs. Stirring chills and dilutes without aerating, giving a clear, velvety texture. Use plenty of hard ice and stir until the mixing glass is very cold and the flavour feels integrated.
How strong does a Martinez feel compared to a Martini?
It is robust but feels rounder and a touch softer due to vermouth and a hint of sugar from the liqueur. Expect a firm, warming sip similar to a Manhattan, with an ABV that sits lower than neat spirits but higher than long drinks. The sweetness and aromatics can make the strength feel more approachable.
Can I batch Martinez cocktails for a party and what should I pair them with?
Yes. Combine the base ingredients and add about 20–25% water, then chill in the freezer and pour to a cold coupe, finishing with a fresh lemon twist. Serve with salty, savoury snacks like nuts, olives, hard cheeses, or charcuterie to complement the drink’s herbal-cherry profile.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews