Made with gin and vermouth, the Martinez is a precursor to one of the world’s best-known and most popular cocktails, the Martini. It’s considered either a descendent of, or created around the same time as the Manhattan. All of this to say: it’s been in the cocktail cannon for a very long time.
What is the History of the Martinez Cocktail?
Many believe it was created sometime in 1860–70s. “The first written recipe of the Martinez appears in O.H. Byron’s 1884 The Modern Bartender as a variation of the Manhattan with Dutch genever or Old Tom gin,” says Ian Alexander, bar director of The Dead Rabbit in New York City.
Like a lot of these old school drinks, the Martinez has evolved over the past couple of centuries. Classically, it combines gin with vermouth and bitters. But famous bartenders of the pre- and post-Prohibition eras, from Jerry Thomas to Robert Vermeire and Harry Craddock, put preferred variations of the Martinez in their cocktail books, each changing slightly with the tastes of their era.
Even today, there’s no clear consensus on Martinez ingredients. Gin preferences vary widely, which generally (and should) influence the vermouth that’s used.
What’s the Best Vermouth for a Martinez?
Some recipes call for dry vermouth. Others, like Wine Enthusiast’s version (below) would fall under the category of a “perfect” Martinez—cocktail slang that means equal parts sweet and dry vermouth to balance out the sweeter notes of Old Tom gin and touch of maraschino liqueur. The folks
This Article was originally published on Wine Enthusiast
