/ Updated Sep 28, 2022 / by Carolyn Gratzer Cope / Leave a Comment / This post may contain affiliate links. Learn more.
A Martinez co*cktail is part martini, part Manhattan, all sophisticated drinkability. This classic drink combines gin, sweet vermouth, maraschino liqueur, and bitters into a few neat sips of amber-colored joy.
Why we love this recipe
There's something fun about a gin co*cktail that presents itself as a whiskey co*cktail. While we can't know what's in a Martinez's mind, it sure does look like it's trying to go undercover. I find that totally charming.
More important, this co*cktail is cozy, balanced, sophisticated but approachable perfection. Like a martini and a Manhattan, it makes you feel like you're doing something right just by sipping it. Really, what more do you need?
What you'll need
Here's a glance at the ingredients you'll need to make this classic co*cktail recipe.
- You'll start with a good gin. Traditionally, Martinez recipes call for Old Tom style gin, a sweeter and less botanical style than London Dry. Many old-school co*cktails were created with that style of gin in mind. However, I'm a fan of using our usual London Dry favorites (Sapphire, Tanqueray, Hendricks, Drumshanbo Gunpowder, etc.) in this and basically all other gin co*cktails.
- Next up, sweet vermouth (also called red vermouth or vermouth rosso). My favorites by far are Carpano Antica and Cocchi Storico.
- For the maraschino liqueur, I use Luxardo. Produced in Italy from sour marasca cherries, it’s clear, relatively dry for a liqueur, and has more pleasant, complex bitterness and almond notes (from the crushed cherry pits used to make it) than cherry flavor.
- Some Martinez co*cktail recipes call for Angostura (aromatic) bitters, some call for orange bitters, and some for both. I tend to use whatever we have on hand — either aromatic or orange bitters work well in this recipe.
- A simple orange twist is all you need to garnish.
How to make it
Here's what you'll do to make the Martinez co*cktail recipe. You can see all the steps in action in the video that accompanies this post.
- Fill a mixing glass with plenty of ice and pour in the gin.
- Add the vermouth, maraschino liqueur, and bitters.
- Stir well, until the outside of the mixing glass is nice and cold.
- Strain into a coupe glass and garnish with an orange twist. That's it!
Expert tips and FAQs
What is the history of the Martinez co*cktail?
It's no secret that I love the murky histories of classic co*cktail, and the Martinez is especially clouded in uncertainty. co*cktail books dating back to 1884 contain versions of a drink called the Martinez. It's unclear whether it was invented in Martinez, California, or for a drinker on his way there.
What's clear is that the Martinez is a link between older-style, sweeter classic co*cktails like the Manhattan and newer-style, gin-based co*cktails like the martini.
To be honest, I'll take it. No further questions.
Can I batch this drink for a party?
You can. To make eight drinks, up to 24 hours before serving time, stir together in a pitcher: 1 ½ cups gin, 1 ½ cups sweet vermouth, ¼ cup maraschino liqueur, 16 dashes orange or Angostura bitters, and ½ cup water. Cover and chill until serving time, then divide among glasses and garnish each with an orange twist.
More favorite co*cktails using these ingredients
- The Last Word
- Negroni
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The Martinez combines the best elements of a martini and a Manhattan into one smooth classic co*cktail recipe.
Prep Time5 minutes
Total Time5 minutes
Ingredients
- 1 ½ ounces (45 ml) gin
- 1 ½ ounces (45 ml) sweet vermouth
- ¼ ounce (8 ml) Luxardo
- 2 dashes Angostura or orange bitters
- Orange twist, to garnish
Instructions
- Fill a mixing glass halfway with ice.
- Pour in gin, vermouth, Luxardo, and bitters.
- Mix until well-chilled.
- Strain into a coupe glass, garnish with an orange twist, and serve.
Notes
- You'll start with a good gin. Traditionally, Martinez recipes call for Old Tom style gin, a sweeter and less botanical style than London Dry. Many old-school co*cktails were created with that style of gin in mind. However, I'm a fan of using our usual London Dry favorites (Sapphire, Tanqueray, Hendricks, Drumshanbo Gunpowder, etc.) in this and basically all other gin co*cktails.
- Next up, sweet vermouth (also called red vermouth or vermouth rosso). My favorites by far are Carpano Antica and Cocchi Storico.
- For the maraschino liqueur, I use Luxardo. Produced in Italy from sour marasca cherries, it’s clear, relatively dry for a liqueur, and has more pleasant, complex bitterness and almond notes (from the crushed cherry pits used to make it) than cherry flavor.
- Some Martinez recipes call for Angostura (aromatic) bitters, some call for orange bitters, and some for both. I tend to use whatever we have on hand — either aromatic or orange bitters work well in this recipe.
- If you like, you can batch this co*cktail for a party. To make eight drinks, up to 24 hours before serving time, stir together in a pitcher: 1 ½ cups gin, 1 ½ cups sweet vermouth, ¼ cup maraschino liqueur, 16 dashes orange or Angostura bitters, and ½ cup water. Cover and chill until serving time, then divide among glasses and garnish each with an orange twist.
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Nutrition Information:
Amount Per Serving:Calories: 200
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More co*cktails
- French Blonde co*cktail
- Vermouth and Soda
- Old Fashioned Wassail Recipe
- Mango Mojitos
About Carolyn Gratzer Cope
Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food. More about me.
