Martinez

The Martinez is one of the great classics of the cocktail canon, often described as the missing link between the Manhattan and the Martini. Rich, aromatic, and slightly sweet, it showcases the harmony between London Dry gin, sweet red vermouth, maraschino liqueur, and orange bitters.

Served up in a chilled cocktail glass, the Martinez is silky and contemplative rather than sharp and bracing. It is a perfect choice for those who appreciate spirit-forward cocktails with complexity and depth, but want something rounder and more old-world than a dry Martini.

This IBA official cocktail is a must-know for any serious bartender or enthusiast. Mastering it will deepen your understanding of balance, dilution, and the role of vermouth and liqueurs in classic mixology.

Instructions

Official Recipe:

1. Chill a cocktail glass by placing it in the freezer or filling it with ice and water while you prepare the drink.
2. Fill a mixing glass with plenty of ice cubes to ensure proper chilling and controlled dilution.
3. Pour 45 ml London Dry Gin, 45 ml Sweet Red Vermouth, 1 bar spoon Maraschino (Luxardo), and 2 dashes Orange Bitters into the mixing glass.
4. Stir gently but consistently for 20–30 seconds, until the mixing glass feels very cold on the outside.
5. Discard the ice or water from the chilled cocktail glass if you used it to chill.
6. Strain the mixture through a strainer into the chilled cocktail glass, aiming for a clear, bright appearance.
7. Express a strip of lemon zest over the surface of the drink to release the essential oils, then garnish the cocktail with the zest (either dropped in or placed on the rim).

Note: The Martinez is a stirred cocktail. Avoid shaking to preserve clarity and a smooth, silky texture.

Tips

• Choose a robust gin: Use a classic London Dry gin with enough juniper and spice to stand up to the sweetness of the vermouth and maraschino.
• Quality vermouth matters: A good-quality sweet red vermouth, well stored and fresh, will dramatically improve the aroma and balance of the drink.
• Control dilution: Stir with plenty of solid ice and stop as soon as the drink is well chilled; over-dilution will flatten the flavors.
• Balance the maraschino: Maraschino liqueur is intense. Stick to a bar spoon; more can easily dominate the cocktail.
• Fresh citrus oils: Always use fresh lemon zest and express it over the surface to add brightness and lift to the rich profile.
• Serve well-chilled: The Martinez shows best very cold but not icy; serve it immediately after straining to keep the texture silky.
• Glassware presentation: A classic stemmed Cocktail Glass or Martini Glass emphasizes its elegant, vintage character.

Classic Variations

• Dry Martinez: Use a drier vermouth or reduce the sweet vermouth slightly, increasing the gin for a less sweet, more Martini-like profile.
• Old Tom Martinez: Substitute London Dry with Old Tom gin for a softer, slightly sweeter, more historical style.
• Orange Peel Martinez: Garnish with an orange twist instead of lemon to emphasize the orange bitters and add warmth.
• Perfect Martinez: Split the vermouth into half sweet and half dry vermouth for a more nuanced, less sweet balance.
• Cherry-forward Martinez: Use a touch more maraschino (up to 1.5 bar spoons) and a richer vermouth for a dessert-like version, while staying cautious with sweetness.

Flavor Profile

On the first sip, the Martinez presents a gentle sweetness from the sweet red vermouth and maraschino, wrapped in bright citrus oils from the lemon zest. The mid-palate reveals herbal and spicy notes: juniper and botanicals from the gin intertwine with the vermouth’s bitter-sweet, winey character.

As it finishes, the cocktail dries out slightly, with the orange bitters and vermouth contributing a pleasantly bitter, aromatic tail. The texture is smooth and velvety, with a lingering interplay of cherry, citrus, and herbal notes that makes it ideal for slow sipping.

History

The Martinez is widely regarded as a foundational classic in cocktail history and an official IBA cocktail. Its exact origins are debated, but it likely emerged in the late 19th century, during the golden age of American bartending.

One popular story attributes the drink to legendary bartender Jerry Thomas, who is said to have created it in the 1860s for a traveler heading to the town of Martinez, California. Early printed recipes, such as those in Thomas’s later editions and other bar manuals of the era, show a sweet, gin-and-vermouth style that evolved over time.

As tastes shifted toward drier drinks in the early 20th century, the Martinez gradually gave way to the drier Martini, with less vermouth and a crisper profile. Today, the Martinez has been rediscovered by cocktail enthusiasts and craft bars around the world, celebrated as a bridge between the richer 19th‑century style and the sharper modern Martini.

Cheers!