Martinez Recipe Comparison

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[edit] Drinkboy.com - Robert Hess

  • 1oz Gin
  • 2oz Sweet vermouth
  • 1 dash bitters
  • 2 dashes Maraschino liqueur

http://www.drinkboy.com/Cocktails/recipes/Martinez.html


Drink-Well: The maraschino hides in the mix just the right amount, but the gin hides a bit too much, resulting in what tastes somewhat simply of vermouth with a maraschino hint. But if you're a huge fan of sweet vermouth, and/or not huge on gin, this might be your perfect recipe. 6/10

[edit] Joy of Mixology - Gary Regan

  • 2oz Gin
  • 1oz sweet vermouth
  • 1/4oz Maraschino liqueur
  • 1-3 dashes Angostura bitters (to taste)
  • Lemon twist for garnish

cocktailnerd: Used Bombay, Carpano Antica, and Stock's Maraschino - I miss the orange bitters used in others a great deal and the volume of gin is just too much to make a well-balanced drink. I much prefer the more balanced 1:1 gin:vermouth recipes though I have yet to try the 1:2 versions of some below. Steer clear unless you're looking for a drier touch 4/10

[edit] Jerry Thomas (modified from 2 barspoons maraschino)

  • 1oz old tom gin (used Hayman's)
  • 2oz sweet vermouth (used Carpano Antica)
  • 1 barspoon maraschino liqueur
  • 2 dashes aromatic bitters (used Bitter Truth)
  • lemon twist, for garnish

Rick: The Bitter Truth bitters make this one a touch acidic at the end. The gin is hidden a bit by the Carpano, but these are both minor complaints. 7/10

[edit] Official Mixers Manual (1975 ed.) - Patrick Gavin Duffy (reduced from 6 servings)

  • 1.5oz Gin
  • 1oz sweet vermouth
  • 1 teaspoon curacao or maraschino liqueur
  • 1 teaspoon orange bitters
  • lemon twist, for garnish

[edit] Official Mixers Manual (1940 ed.) - Patrick Gavin Duffy (reduced from 6 servings)

  • 2oz Gin
  • 2oz dry vermouth
  • 2 barspoons curacao or maraschino liqueur (calls for "2 dessertspoonfuls")
  • 1 barspoon orange bitters (calls for "1 dessertspoonful")
  • lemon twist, for garnish

cocktailnerd: More wet Martini with a nod to the Martinez than a traditional Martinez, the amount of bitters in this, as your would suppose, makes it very long and dry on the finish. It's not bad necessarily, it just fails the "Do I want a Martini or Martinez?" test in which this would be the answer to neither. Nevermind, revised from 5/10, this becomes gross: 3/10

[edit] Cocktail, The Drinks Bible for the 21st Century - Paul Harrington

  • 1oz Gin
  • 3/4oz dry vermouth
  • 1/4oz Cointreau
  • 2 dashes Angostura bitters
  • Lemon twist for garnish

(Note: Instructions say to shake this one, Harrington is obviously a heathen)

[edit] Mr. Boston Official Bartender's Guide

  • 1oz Old Tom Gin
  • 2oz sweet vermouth
  • 2 dashes Maraschino liqueur
  • 1 dash Boker's bitters (sub. Angostura, unless you're lucky enough to have Boker's. in that case you can fucking go to hell and die)
  • Lemon twist for garnish

(Note: Instructions say to shake this one, the only difference between it and Drinkboy's above)

[edit] Bartender's Guide...by Trader Vic (1947 ed.)

  • 3/4oz Gin
  • 3/4oz dry vermouth
  • 1/2 tsp. orange bitters
  • 1/2 tsp. orange curacao

[edit] cocktaildb.com - Ted Haigh

  • 1 1/4oz Gin
  • 1 1/4oz sweet vermouth
  • 1 dash aromatic bitters
  • 1 dash sugar syrup

[edit] SeanMike of scofflawsden.com by way of The Gibson bar

  • 1 1/2oz Gin (SeanMike recommends Hayman's Old Tom)
  • 1 1/2oz sweet vermouth (SeanMike recommends Dolin Sweet Vermouth)
  • 2 barspoons Maraschino liqueur
  • 2 dashes orange bitters

(Recipe originally taken from http://spiritsandcocktails.wordpress.com/2006/11/20/martinez/ -- modified after looking at Hayman's bottle and going to The Gibson)

cocktailnerd: Bloody hell this is good. More dry than my traditional (the 1pt gin to 2pt vermouth) it's still very well-balanced and has a spicy edge to it. I used Beefeater, Cinzano, Stock's Maraschino (for the sweeter quality), and Bitter Truth orange bitters. I might use Regan's in the future to give it an even spicier edge. 8/10

rick: Wow. I didn't think this was exceptionally dry. A nice light sweetness with a touch of spice. I used Hayman's Old Tom, Carpano, Luxardo maraschino, 1 dash Regan's, 1 dash Fees orange bitters. This one is going to be nigh impossible to beat. You know when you find the perfect recipe for something like cheese cake or sourdough bread and you make it 400 times and never consider making another recipe? That's this Martinez. 10/10 Tried this again with Citadelle Reserve and Angostura orange. The Angostura adds a bit of extra bite which is nice in offsetting the sweetness. Changed to a 9/10 after trying again, confirming that the above is magic. The combo of the two bitters is excessively key.

sylvan Made two, one with Noilly Prat sweet and one with Vya sweet. Used Hayman's, Maraska, one dash Angostura orange and one dash homemade Boker's from the Imbibe! recipe in both. Both are truly good cocktails, but the NP ended up a little sweeter with a nice woody vermouth edge. The Vya one is quite balanced with the bitters coming out in the finish. Since 'barspoons' and 'dashes' aren't the most precise measurements, I'm not sure all the differences are vermouth based, but it doesn't really matter because both are quite good. 8/10

[edit] Rick Stutz's Martinez

Variation on SeanMike's recipe.

  • 1 1/2oz Gin (SeanMike recommends Hayman's Old Tom)
  • 1 1/4oz sweet vermouth (SeanMike recommends Dolin Sweet Vermouth)
  • 2 barspoons Maraschino liqueur
  • 2 dashes orange bitters (one each Angostura and Regan's
  • orange peel

Rick I'd give this a 9/10 Anyone else willing to give it a try?

cocktailnerd Used Hayman's and Carpano Antica on this one. It's very good but somehow it came across a bit tacky on the finish. It might be the use of Carpano vs. Cinzano. I definitely think this calls for Luxardo and the Regan's, for some reason, comes through too much at the end. I can't imagine using Dolin Rouge as I think it would sweeten this past the point of bearability. All-in-all, I prefer the one above. 7/10

[edit] Erik Ellestad by way of eGullet 9/28/08

Martinez Cocktail (current Ellestad formulation, as the Savoy recipe erroneously uses dry vermouth)

  • 1 1/2 oz Hayman's Old Tom Gin
  • 3/4 oz Carpano Antica Sweet Vermouth
  • Scant teaspoon Luxardo Maraschino
  • Dash Angostura Orange Bitters
  • Dash Angostura Bitters

Stir with ice to chill and strain into a cocktail glass. Squeeze lemon peel over glass. Add a (preferably luxardo to toschi) cherry if you so desire.

If you're using a higher proof gin, you might want to up the amount of vermouth, but I find with Plymouth, or now Hayman's, 2-1 is a good ratio. I also like to add a dash of angostura, as I find it tames some of the tropical marshmallow candy notes that show up when Carpano Antica is in close proximity to Luxardo Maraschino. As they say, your mileage may vary.

http://forums.egullet.org/index.php?showtopic=88883&pid=1605425&st=1080&#

Rick Not sure what I think of the Angostura aromatic bitters in here. I actually think they do the opposite of what Erik suggests and bring out the marshmallow notes even more. The 2:1 ratio is definitely dryer, and I could see how this may be preferred by some, but I don't think I'm one of them. This gets a 6/10

cocktailnerd I really dig this but the dryness makes it a touch less balanced than those with a higher ratio of vermouth to gin. I like the Aromatic bitters but am not sure I wouldn't use TBT or another. It should be noted I used Stock's Maraschino which is going to sweeten it a bit more than Luxardo. To its benefit, I think. 7.5/10

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