The Martinez is the missing link between the Manhattan and the Martini, a richer, sweeter, more aromatic ancestor of the modern dry Martini. We make ours with Naught Australian Dry Gin, juniper-led but textured enough to hold up against the vermouth and maraschino. Stirred down, served up, finished with a cherry.
INGREDIENTS:
- 40ml Australian Dry Gin
- 35ml Sweet Vermouth
- 5ml Maraschino Liqueur
- 2 Dashes of Orange Bitters
GARNISH:
- Maraschino Cherry
INSTRUCTIONS:
Add all of the ingredients to a mixing glass with ice and stir for 8 to 10 seconds.
Taste to check the balance, then fine strain into a chilled Nick and Nora glass and drop in a maraschino cherry.
The Martinez: a quick history
The Martinez first appeared in print in Jerry Thomas's 1887 Bar-Tender's Guide, which makes it one of the earliest gin cocktails on record. Its origin city is disputed, claimed by both the town of Martinez, California, where a thirsty traveller is said to have ordered the drink in 1870, and the Occidental Hotel in San Francisco, where it may have been invented for guests heading to Martinez.
The original recipe used Old Tom gin, a sweeter, slightly malty style that paired naturally with the vermouth and maraschino. As tastes turned drier through the early 1900s, the vermouth ratio shrank, the maraschino dropped out, and the Martinez quietly evolved into what we now call the Martini. Our version uses Australian Dry Gin, which sits comfortably in either camp, juniper-forward enough to balance the sweet vermouth, with native botanicals adding a little extra character.
You'll also love
- Naught Martini, the Martinez's drier descendant, stripped right back
- Naught Negroni, gin and sweet vermouth with Campari for bitterness
- Aviation, another maraschino-led gin classic from the same era
Frequently asked questions
What is a Martinez cocktail?
The Martinez is a 19th-century gin cocktail made with gin, sweet vermouth, maraschino liqueur, and orange bitters. It is considered the direct precursor to the modern Martini and first appeared in print in 1887.
What is the difference between a Martinez and a Martini?
A Martinez uses sweet vermouth and maraschino liqueur with orange bitters, making it richer, sweeter, and more aromatic. A Martini uses dry vermouth and no maraschino, making it leaner, drier, and more spirit-forward. The Martini is essentially what the Martinez became as drier tastes took over in the early 1900s.
Do I need Old Tom gin for a Martinez?
The original recipe called for Old Tom gin, but a juniper-forward dry gin works beautifully and is closer to what most modern drinkers expect. Naught Australian Dry Gin holds its own against the sweet vermouth without being overpowered.
Is the Martinez stirred or shaken?
Stirred. The Martinez has no citrus and no egg, so it needs the gentle dilution of a stir to keep its texture silky and the cocktail crystal clear. Shaking would aerate it and dull the flavour.
