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A Martinez cocktail is part martini, part Manhattan, all sophisticated drinkability. This classic drink combines gin, sweet vermouth, maraschino liqueur, and bitters into a few neat sips of amber-colored joy.
Why we love this recipe
There’s something fun about a gin cocktail that presents itself as a whiskey cocktail. While we can’t know what’s in a Martinez’s mind, it sure does look like it’s trying to go undercover. I find that totally charming.
More important, this cocktail is cozy, balanced, sophisticated but approachable perfection. Like a martini and a Manhattan, it makes you feel like you’re doing something right just by sipping it. Really, what more do you need?
What you’ll need
Here’s a glance at the ingredients you’ll need to make this classic cocktail recipe.
- You’ll start with a good gin. Traditionally, Martinez recipes call for Old Tom style gin, a sweeter and less botanical style than London Dry. Many old-school cocktails were created with that style of gin in mind. However, I’m a fan of using our usual London Dry favorites (Sapphire, Tanqueray, Hendricks, Drumshanbo Gunpowder, etc.) in this and basically all other gin cocktails.
- Next up, sweet vermouth (also called red vermouth or vermouth rosso). My favorites by far are Carpano Antica and Cocchi Storico.
- For the maraschino liqueur, I use Luxardo. Produced in Italy from sour marasca cherries, it’s clear, relatively dry for a liqueur, and has more pleasant, complex bitterness and almond notes (from the crushed cherry pits used to make it) than cherry flavor.
- Some Martinez cocktail recipes call for Angostura (aromatic) bitters, some call for orange bitters, and some for both. I tend to use whatever we have on hand — either aromatic or orange bitters work well in this recipe.
- A simple orange twist is all you need to garnish.
How to make it
Here’s what you’ll do to make the Martinez cocktail recipe. You can see all the steps in action in the video that accompanies this post.
- Fill a mixing glass with plenty of ice and pour in the gin.
- Add the vermouth, maraschino liqueur, and bitters.
- Stir well, until the outside of the mixing glass is nice and cold.
- Strain into a coupe glass and garnish with an orange twist. That’s it!
Expert tips and FAQs
It’s no secret that I love the murky histories of classic cocktail, and the Martinez is especially clouded in uncertainty. Cocktail books dating back to 1884 contain versions of a drink called the Martinez. It’s unclear whether it was invented in Martinez, California, or for a drinker on his way there.
What’s clear is that the Martinez is a link between older-style, sweeter classic cocktails like the Manhattan and newer-style, gin-based cocktails like the martini.
To be honest, I’ll take it. No further questions.
You can. To make eight drinks, up to 24 hours before serving time, stir together in a pitcher: 1 1/2 cups gin, 1 1/2 cups sweet vermouth, 1/4 cup maraschino liqueur, 16 dashes orange or Angostura bitters, and 1/2 cup water. Cover and chill until serving time, then divide among glasses and garnish each with an orange twist.
More favorite cocktails using these ingredients
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Martinez Cocktail Recipe
Ingredients
- 1 ½ ounces (45 ml) gin
- 1 ½ ounces (45 ml) sweet vermouth
- ¼ ounce (8 ml) Luxardo
- 2 dashes Angostura or orange bitters
- Orange twist, to garnish
Instructions
- Fill a mixing glass halfway with ice.
- Pour in gin, vermouth, Luxardo, and bitters.
- Mix until well-chilled.
- Strain into a coupe glass, garnish with an orange twist, and serve.
Notes
- You'll start with a good gin. Traditionally, Martinez recipes call for Old Tom style gin, a sweeter and less botanical style than London Dry. Many old-school cocktails were created with that style of gin in mind. However, I'm a fan of using our usual London Dry favorites (Sapphire, Tanqueray, Hendricks, Drumshanbo Gunpowder, etc.) in this and basically all other gin cocktails.
- Next up, sweet vermouth (also called red vermouth or vermouth rosso). My favorites by far are Carpano Antica and Cocchi Storico.
- For the maraschino liqueur, I use Luxardo. Produced in Italy from sour marasca cherries, it’s clear, relatively dry for a liqueur, and has more pleasant, complex bitterness and almond notes (from the crushed cherry pits used to make it) than cherry flavor.
- Some Martinez recipes call for Angostura (aromatic) bitters, some call for orange bitters, and some for both. I tend to use whatever we have on hand — either aromatic or orange bitters work well in this recipe.
- If you like, you can batch this cocktail for a party. To make eight drinks, up to 24 hours before serving time, stir together in a pitcher: 1 1/2 cups gin, 1 1/2 cups sweet vermouth, 1/4 cup maraschino liqueur, 16 dashes orange or Angostura bitters, and 1/2 cup water. Cover and chill until serving time, then divide among glasses and garnish each with an orange twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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