Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Rutte Old Simon Genever |
| 1 fl oz | Rosso/rouge (sweet) vermouth |
| 1/4 fl oz | Dry vermouth |
| 1/4 fl oz | Orange Curaçao liqueur |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of sweet and dry vermouth in a Martinez and the proportions of vermouth I've used reflect the believed sales volumes of French and Italian vermouths in America at the time.
History:
It's likely the original Martinez was based on Dutch genever rather than English old tom or dry gin and O. Byron's 1884 The Modern Bartender suggests it would also have had a couple of dashes of both Angostura bitters and orange curaçao. Byron's recipe states "gin" but he probably means English old tom gin or Dutch genever as drier styled English gins (London dry) were barely available in America until well into the 1890s.
Manhattan Cocktail, No. 2.
O. H. Byron, The Modern Bartenders' Guide, 1884
2 dashes Curacoa.
2 " Angostura bitters.
½ wine-glass whisky.
½ " Italian vermouth
Fine ice ; stir well and strain into a cocktail glass.
Martinez Cocktail.
Same as Manhattan, only you substitute gin for whisky.
Nutrition:
One serving of Martinez contains 169 calories.
Alcohol content:
- 1.8 standard drinks
- 23.95% alc./vol. (47.9° proof)
- 25.2 grams of pure alcohol
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