History & Heritage
“Born in late‑1800s Bay Area bars and documented by O.H. Byron in 1884, the Martinez blended Old Tom gin with Italian vermouth and a hint of maraschino. Jerry Thomas printed a vermouth‑heavy version in his 1887 guide, and as tastes dried out, the recipe evolved toward the Martini, leaving the Martinez a sweet, aromatic snapshot of the transition from whiskey to gin cocktails.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to a mixing glass with ice
Stir until well chilled
Strain into a chilled coupe glass
Express an orange twist over the top and drop in
Glassware
Served up in a chilled coupe
Garnish
Express oils and drop in
Master's Tips
Professional insights to elevate your craft
Chill all ingredients and glassware for a velvety texture
Express a wide orange peel for vibrant aroma
Use fresh, well‑stored vermouth to avoid oxidation
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Martinez.
Vermouth‑Forward
2 parts vermouth to 1 part gin as in early specs.
Changes
Modern Ratio
2 parts gin, 1 part vermouth for a drier style.
Changes
Perfect Martinez
Split sweet and dry vermouth for extra complexity.
Changes
Martini
Dry gin and dry vermouth descendant.
Changes
Turf Club
Absinthe‑accented cousin with dry vermouth.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Alaska
A silky, spirit-forward gin cocktail where honeyed Yellow Chartreuse and citrus bitters create an aromatic, golden Martini sibling.
Casino
An elegant gin sour with maraschino and lemon—bright, botanical, and subtly cherry-kissed.
Tuxedo
A late-19th-century martini offshoot with dry vermouth, a touch of maraschino, and aromatic absinthe and bitters.