Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Martinique agricole rhum vieux (extra aged) |
| 1/6 fl oz | La Fée Parisienne absinthe |
| 1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1 fl oz | Orange juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
The Hotel Martinique's original signature cocktail was based on Jamaican rum but, given the name, Martinique agricole rum seemed more appropriate. Other than this swap I've respected the line-up of ingredients and arrived at proportions by trial and error.
History:
My interpretation of the 1930s signature cocktail from New York City's Hotel Martinique.
THE MARTINIQUE
New York City's Hotel Martinique's cocktail book, 1938
This was a house secret but we can at least give you the ingredients. It was made with
Jamaica Rum
Absinthe
Grenadine
Orange Juice
Little Lemon Juice
When Max Green assumed the role of bar director of Hotel Martinique's The Press Club Grill in 2023 he used the vintage menu above to reimagine the hotel's signature cocktail with the following recipe [courtesy of The Mix with Robert Simonson].
• 1 ounce Banks 5 Island Rum
Max Green, The Press Club Grill, 2023
• ½ ounce Appleton Reserve rum
• ¼ ounce Rhum JM Blanc
• ½ ounce Grand Marnier
• ¾ ounce Lemon
• ½ ounce Grenadine
Rinse a coupe with absinthe. Combine other ingredients in a cocktail shaker half-filled with ice. Hard shake until chilled, about 5-7 seconds. Double strain into waiting glass. Garnish with lime wedge.
Nutrition:
One serving of Martinique contains 186 calories.
Alcohol content:
- 1.5 standard drinks
- 20.89% alc./vol. (41.78° proof)
- 20.9 grams of pure alcohol
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