It’s Friday … Have a Drink: Martinez

martinez cocktail
It’s Friday … Have a Drink: Martinez
Our weekly recommendation.

An under-appreciated classic. I love this drink and can’t believe I haven’t featured it yet!

This cocktail evolved into one of the two or three most-famous of all time: the martini. It’s not very similar, to be honest, so if you’re looking for the dry crispness of that famous drink, this would be the wrong choice. The Martinez is mostly a sweet vermouth concoction thinned with some Old Tom gin. But if you use high-quality ingredients, you’ll find it’s a very pleasurable experience indeed!

I like to combine two types of vermouth for this one — something spicy like Carpano or Cocchi, and something a little mellower like Dolin or Noilly Prat. Toss in some Old Tom, a splash of maraschino, and some aromatic bitters, and you’re good to go.

Combine all ingredients in a pint glass over ice and stir thoroughly. Strain into a chilled cocktail coupe. Garnish with a Luxardo maraschino cherry.

This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts.

Christopher Buecheler is a novelist, a web developer, an award-winning amateur mixologist, a brewer, a guitarist, a drummer, and an NBA enthusiast. He lives a semi-nomadic life with his wife and two cats, currently residing in Providence, RI. You can learn more at his website, cwbuecheler.com.

  • Zach

    I usually use a different gin/vermouth ratio: 1.5 oz gin and 1.5 oz sweet vermouth. Either way, this is the most balanced cocktail I’ve ever made or been served. It’s not too strong, not too sweet, and not to herbaceous. It’s the goldilocks of cocktails.

    • http://cwbuecheler.com/ Christopher Buecheler

      I like to really let the vermouth shine in this one, but a 50/50 split is fine by me too. And yes, it’s a beautiful cocktail … in many ways better than the dry martini.