Uncertain origin (1870s)

For most of the 19th century, anything called a “cocktail” was of the same template: a spirit with sugar, a bit of water (or ice), and bitters. As vermouth became available in the US around 1870, there was a surge of revolutionary cocktails pairing this exotic new item with spirits: gin, genever, bourbon, rye, Scotch, rum, brandy… people couldn’t get enough of the stuff. The original pairing of spirit with vermouth and bitters may have been the Turf Club – unfortunately, history is frustratingly hazy on this subject. Damned drinkers! The classic Martini and Manhattan came from this period, as did the Martinez. It’s most likely named for the San Francisco-adjacent East Bay town that was a hub of activity during the Gold Rush. The oldest printed recipe for the Martinez specifies a ratio of one part spirit to two parts vermouth – the variation I prefer marks a subsequent point in its evolution, at a one-to-one ratio. All these spirit-and-vermouth cocktails went through a long dry spell in the 20th century, some getting down to just a quarter-ounce of vermouth, others just rinse the ice with vermouth before stirring and drain out any excess. Why the fear of vermouth? Who knows. I’m just glad that bartenders are re-embracing denser ratios these days.

Old Tom gin was most likely used in the original recipe since the London Dry style hadn’t taken hold yet. Another possibility would be genever, called “Holland gin” back in the day – try this with Bols genever sometime if you really want to get a taste of the past. The Martinez is one of my favorite examples of “time travel in a glass” – imagine yourself in a candlelit saloon, heavy with dark wood and red velvet, as you sip this. You may just get the urge to head across the Bay and go panning for gold.


Hardware: Mixing glass, Jigger, Barspoon, Vegetable peeler
Ice: Ice cubes
Glassware: Cocktail glass
Spirits: Old Tom gin (recommended: Hayman’s, Ransom)
Mixers & Liqueurs: Italian vermouth (recommended: Carpano Antica, Dolin red), Maraschino liqueur (recommended: Luxardo)
Juices, Accents, & Garnishes: Orange bitters (recommended: Regan’s), orange twist


Chill a cocktail glass in the freezer at least ten minutes.

In a mixing glass, add:
1 1/2 oz Old Tom gin
1 1/2 oz Italian vermouth
1/3 oz maraschino liqueur
2 dashes orange bitters

Add a mix of ice cubes and cracked ice to cover well above the liquid level. Stir well to blend and chill, then strain into the prepared, chilled glass. Pinch an orange twist over the drink to express oils onto its surface, then rub the twist around the glass rim to coat. Garnish with the twist laid across the surface of the drink.

One Response to MARTINEZ

  1. Brock Adams says:

    Regarding vermouth and it’s widespread avoidance I have a theory: I believe that the spirits of the days when vermouth was really embraced were harsh, and cocktails benefited greatly from the mellow flavor of vermouth. Today, most vodka and gin is at least triple distilled, and some are even 4 or 5 times distilled (and beyond!) These modern spirits need no help from vermouth to be smooth.

    When I started bartending I had a few martinis returned because I used as little as a dash of vermouth. Now I almost never use it for vodka, and occasionally use it for gin martinis.

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