Gin, stirred
Martinez
Barline 1h,1,h,q,1,1,co
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 1/2 oz Gin
- 1 oz Sweet vermouth
- 1/2 oz Dry vermouth
- 1/4 oz Maraschino liqueur
- 1 dash Orange bitters
- 1 dash Angostura bitters
Stir with ice until cold, then strain.
Coupe, orange twist.
Taste
An ounce and a half of gin against a full ounce of sweet vermouth and a half of dry, so the wine is wet and split. A quarter ounce of maraschino is cherry pit and almond, and one dash each of orange bitters and Angostura keep peel and bark in the mix. Stirred, coupe, orange. It drinks as a gin Manhattan with both vermouths and a cherry film.
History
O.H. Byron prints the Martinez in 1884 The Modern Bartender's Guide as "Same as Manhattan, only you substitute gin for whisky," on a page with two Manhattan formulas. Jerry Thomas's posthumous 1887 Bar-Tender's Guide gives the first full spec: a pony of Old Tom gin, a wine-glass of vermouth, two dashes of maraschino, a dash of Boker's bitters. The California stories, Jerry Thomas at the Occidental and Julio Richelieu in Martinez, stay unproven. This menu pours an ounce and a half of gin, both vermouths, a quarter of maraschino, and one dash each of orange bitters and Angostura, coupe, orange.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Ford CocktailBénédictine for maraschino liqueur
- Affinityscotch for gin
- Fifty-Fiftywithout sweet vermouth and maraschino liqueur
- Metropolecognac for gin
- 1910mezcal and cognac for gin
- Country Clublight rum and orange liqueur for gin and maraschino liqueur
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.