The Martinez is one of the oldest cocktails in bar history and serves as a bridge between the Manhattan and the Martini. It combines Old Tom Gin with sweet Italian vermouth, a hint of maraschino, and Angostura bitters. The result is a spicy, slightly sweet drink with complex aromatics, showing how cocktails tasted in the 19th century – fuller-bodied and less dry than is common today.
Here’s what you need for the Martinez
4 cl Old Tom Gin
2 cl sweet Italian vermouth
1 barspoon maraschino liqueur
2 dashes Angostura bitters
Ice cubes for stirring
1 lemon twist
What matters
The historically accurate version is stirred, not shaken, and uses Old Tom Gin – a lightly sweetened gin variant that was standard in the 19th century. Many modern bars use London Dry Gin, which makes the drink drier. The maraschino is only added sparingly, otherwise the cherry note dominates. The ratio is key: gin leads, vermouth supports. If the Martinez is too sweet, reduce the vermouth to 1.5 cl or switch to London Dry Gin.
Variations
- Dry Martinez — With London Dry Gin instead of Old Tom Gin and only 1.5 cl vermouth for a drier profile.
- Perfect Martinez — 1 cl each of sweet and dry vermouth for more complexity.
- Martinez with orange bitters — Replace Angostura with orange bitters, pairs well with the lemon twist.
Frequently Asked Questions
Why is the Martinez stirred and not shaken?
Because all ingredients are clear and contain no fruit juices. Stirring creates a silky texture without bubbles and dilutes the drink less. Shaking the Martinez makes it cloudy and loses elegance.
What is the difference between Martinez and Martini?
The Martinez is sweeter and uses sweet vermouth plus maraschino, while the Martini uses dry vermouth and omits liqueur. The Martinez is the spicier, more complex ancestor of the dry Martini.
Can I use regular gin?
Yes, London Dry Gin works well but makes the drink drier and less rounded. Old Tom Gin is historically correct and adds a slight sweetness that better balances the vermouth and maraschino.
Which vermouth works best?
A sweet Italian vermouth with bold spice, not too floral. The vermouth should complement the gin, not overpower it. Too much vanilla or caramel does not suit the bitter gin base.
