Aged Rum, stirred
Pedro Martinez
Barline 2,1,q,3,10,2b,R
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Aged rum
- 1 oz Sweet vermouth
- 1/4 oz Maraschino liqueur
- 3 dashes Orange bitters
- 10 dashes Angostura bitters
- 2 barspoons Absinthe
Stir with ice until cold, then strain.
Rocks, iced.
Taste
Aged rum and sweet vermouth sit two to one, the Martinez ratio, with a quarter ounce of maraschino as the cherry glue. Ten dashes of Angostura is a bark flood, and three orange bitters keep peel in the mix. Two barspoons of absinthe is a pour you can taste, anise laid over the rum. Ice in the rocks glass is the point: this one is meant to sit and dilute.
History
The Pedro Martinez is a rum Martinez from Michael Shea at Rum Club in Portland, Oregon, published by Imbibe in August 2020. Shea builds it on Demerara rum with Cocchi Vermouth di Torino, maraschino, aromatic bitters, orange bitters, and a few drops of absinthe, stirred and strained over a large cube. It is a modern sugarcane version of the gin Martinez, not a recipe from the nineteenth-century manuals. The two-to-one rum and vermouth, the quarter of maraschino, and the rocks glass with ice match Shea; the ten dashes of Angostura and two barspoons of absinthe here are heavier than his drops.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Tuxedo #2gin and dry vermouth for aged rum and sweet vermouth
- Waldorfrye for aged rum
- Dry Orange Martinigin and dry vermouth for aged rum and sweet vermouth
- Manhattanbourbon for aged rum
- Martinigin and dry vermouth for aged rum and sweet vermouth
- Racquet Clubgin and dry vermouth for aged rum and sweet vermouth
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.