Martinez Cocktail
| Darcy O'Neil :: August 20, 2007 9:12 PM |
Since I acquired a bottle or Luxardo Maraschino, in New Orleans, I’ve been on a mission to make some of the key classic cocktails that I’ve been missing out on. This is partially to see what these classics tasted like and to also fill out my resume as a knowledgeable bartender. I like to think of bartenders as “liquid chefs”, and like a chef you need to know the classic techniques and recipes before you can truly be called a knowledgeable chef. So, the first two “classics” were the Aviation and the old school Manhattan, one scoring big, the other not so much. The Martinez seems like a logical next step.
The origin of th Martinez, like many other cocktails, is hazy. Some say a guy named Martinez named it after he combined gin and vermouth. Other versions say Jerry Thomas created it for a guy who traveled to Martinez, California everyday. The reality is that there is probably some truth in all of the stories.
What we do know is that the Martinez is the cocktail that inspired the ubiquitous martini. Yes, this is the cocktail, love it or hate it. The one thing you may have noticed is that the original Martinez used sweet vermouth, giving it a deep auburn appearance. Over-time dry vermouth has replaced the sweet vermouth. The ratio’s have reversed and even gone way too far with vermouth being only a drop or two. The Maraschino and bitters are gone in the martini.
Martinez Cocktail
1 oz Plymouth Gin
2 oz Sweet Vermouth
1 Dash Angostura Bitters
2 Dash Maraschino
Instructions: Combine all ingredients in a shaker with ice. Stir and strain into a cocktail glass.
Flavour wise this is a pretty decent cocktail. Obviously the sweet vermouth plays the key role with the gin adding a bit of kick. The bitters and Maraschino round out the flavours by bringing some aromatics and sweetness to the cocktail.
Overall, I like the Martinez, but I’m still a Manhattan fan. For some reason I just find whisky works better with sweet vermouth, where gin works better with white (dry) vermouth. I think a lot of people probably agree and that’s why martini’s get the dry vermouth treatment. Other than that, I’m still trying to determine why I’m not a big fan of gin. I like Gin & Tonics, but other than that nothing really excites me like a Manhattan does. The quest will continue though.
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2 Comments on Martinez Cocktail
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Now that you've found your Luxardo (as I have as Total Wine and Spirits just recently, and is th only store to do so in my area, started carrying it) you must try a Last Word cocktail. Equal parts Gin, Marschino, Chartreuse and Lime Juice. I use 0.5 oz measurements.
I am also a Manhattan fan but the Last Word is a contender although (perhaps because) it is something completely different.
You know, funny thing about Luxardo, it makes an AMAZING companion to green Chartreuse. I've seen a few recipes over the past months for different shots (often layered shots) calling for Luxardo Maraschino and Chartreuse. Personally, I think an orange flavor (like grand marnier or some kind of curacao that doesn't invlove corn syrup) makes a good flavor complement if you want a trio, or some kind of thinner (OJ!) is great if you prefer to focus on textures and mouth feel, but the two are peanut butter and jelly -- thick, syrupy peanut butter and jelly. BTW, I can't get Cherry Marnier here in my neck of the woods. I'll gladly trade you Luxardo for Cherry Marnier if and when you run out.