Martinez

The origins of the Martinez are unclear. It’s possible that legendary bartender and author Jerry Thomas may have invented the cocktail for a customer traveling to the port city of Martinez, California. The city of Martinez, however, insists that a local bartender concocted the drink. It’s a mystery best pondered over a good cocktail.

What’s mostly certain is that the Martinez made its first print appearance in the 1884 book, The Modern Bartenders' Guide by O.H. Byron. But it’s likely that the cocktail predated the book by a decade or more. Byron’s recipe didn’t specify which type of gin should be used, but given the preference and availability of Dutch genever at the time, it’s reasonable to conclude that this malty style of gin featured in the cocktail. (English gin had not yet assumed its throne in America.)

The Martinez appeared again in 1887, when it was included in the posthumously published edition of The Bar-Tender’s Guide by Thomas. In this version, the recipe specifically called for Old Tom gin, a spirit that lands somewhere between malt-heavy genever and juniper-heavy London dry gin. Over the years, other Martinez recipes called for dry vermouth instead of sweet, or the addition of curaçao, but Thomas’ recipe most resembles the Martinez served today.

Experiment with different styles of gin to tweak this recipe to suit your palate. London dry gin will produce a more bracing drink, while modern styles can create a more pronounced citrusy or floral flavor, depending on the bottle. If you want to hew as closely as possible to the traditional recipe, make your drink with Old Tom gin.

When stirred with ice, the cocktail’s ingredients blend into a rich package laced with soft juniper, herbal vermouth, and the dry cherry notes of maraschino liqueur. The Martinez is part Manhattan, part Martini, and entirely delicious.

• 1 1/2 ounces gin
• 1 1/2 ounces sweet vermouth
• 1/4 ounce Luxardo maraschino liqueur
• 2 dashes Angostura bitters
• Garnish: orange twist

1. Add the gin, sweet vermouth, maraschino liqueur, and bitters into a mixing glass with ice and stir until well-chilled.
2. Strain into a chilled coupe glass.
3. Garnish with an orange twist.

A useful guide turns confusion into a repeatable process. Martinez should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Martinez.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Martinez consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Martinez
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish