What gin should I use for a Martinez cocktail?

Historically Old Tom gin (which is slightly sweeter and maltier) is the "authentic" choice. But a good London dry gin works too if you prefer a drier, botanical-forward finish.

How is the Martinez cocktail different from a [Martini](/en/articles/Dry%20Martini.html)?

The Martinez uses sweet vermouth (rather than dry vermouth), includes maraschino liqueur and bitters, and tends to be slightly sweeter and more herbal. The [Martini](/en/articles/Dry%20Martini.html) is drier, sharper, and more minimalist.

Can I make the Martinez cocktails ahead for a party?

Yes, since it's spirit-forward (no citrus juice or perishable mixers), you can mix the components (minus garnish) in a pitcher, chill, then stir with ice and strain into glasses when ready.

What glassware should I use for a Martinez cocktail?

A chilled coupe glass or a Nick & Nora glass is ideal. The key is no ice in the finished drink, so the chilling happens during mixing and straining.

Is the Martinez better as a pre-dinner drink (aperitif) or after dinner?

It works nicely as an aperitif, its bitters and botanicals awaken the palate. But thanks to the sweet vermouth and maraschino liqueur you could also enjoy it as a digestif.

Is the Martinez cocktail suitable for someone who does not like gin?

The Martinez might actually be a good entry point for gin skeptics! The sweet vermouth and maraschino liqueur soften the gin's botanical punch significantly, making it much more approachable than a straight [Martini](/en/articles/Dry%20Martini.html).

Why the Martinez recipe call for orange bitters instead of Angostura bitters?

Orange bitters provide a brighter, more citrus-forward flavor profile that some bartenders prefer. Early Martinez recipes varied widely in their bitters choice, so both are historically accurate. Angostura offers a more traditional, aromatic spice character, while orange bitters create a lighter, more refreshing version.

How do I know if my vermouth is still good?

Vermouth is a fortified wine and will eventually oxidize and lose its flavor. Once opened, vermouth should be refrigerated and used within one to three months. If your vermouth smells flat, vinegary, or tastes dull rather than vibrant and herbal, it has gone bad.

🍸 The Martinez Cocktail: Liquid Amber That Shook Cocktail History

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Posted on October 29, 2024

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