Martinez

A characterful London Dry Gin works particularly well because its juniper and citrus notes remain noticeable alongside the sweet vermouth.

Choose a good Sweet Vermouth with enough herbal and bitter complexity to balance its sweetness. Vermouth plays a major role in this recipe, so freshness matters. Keep an opened bottle refrigerated.

Maraschino Liqueur should be used sparingly. It is much drier and more complex than ordinary cherry liqueur, bringing cherry, floral and slightly nutty notes to the drink.

Finish with Orange Bitters. Just two dashes add citrus aroma and spice while helping connect the gin, vermouth and Maraschino.

The Martinez needs enough gin to retain a clear botanical backbone while allowing the vermouth to play an equally important role.

Using 45 ml gin and 45 ml sweet vermouth creates a rich, classic-style balance. 5 ml Maraschino liqueur adds complexity without dominating the drink, while 2 dashes orange bitters sharpen the sweeter ingredients.

Proper dilution is equally important. Stirring with plenty of ice softens the alcohol and opens the botanical and herbal flavours without making the cocktail watery.

The exact origin of the Martinez is uncertain, but versions of the cocktail appeared in American bartending books during the 1880s. One important early printed recipe appears in O. H. Byron's The Modern Bartender's Guide from 1884, while Jerry Thomas included a Martinez in a later edition of his influential bartending guide.

The cocktail is frequently discussed as part of the development that eventually produced the modern Martini. The precise relationship between the two remains debated, but the recipes show a clear progression from sweeter vermouth-led gin cocktails toward the increasingly dry Martini styles that became popular later.

Rather than tasting like today's Dry Martini, the Martinez preserves an older style of cocktail: richer, sweeter and more aromatic.

The Martinez should be stirred, not shaken.

Stirring chills and dilutes the cocktail while maintaining its smooth texture and clear appearance. Add all the liquid ingredients to a mixing glass with 150 g ice and stir for approximately 20–25 seconds.

Strain immediately into a chilled coupe so the drink reaches the glass cold but without excess dilution.

Keep the vermouth refrigerated. Vermouth is wine-based and begins changing after opening. Refrigeration helps preserve its freshness.

Don't overdo the Maraschino. Its flavour is distinctive. A small measure should add complexity rather than make the cocktail taste strongly of cherry.

Try Old Tom Gin. Some historical and modern Martinez interpretations use the softer, slightly sweeter style of Old Tom Gin.

Adjust the gin-to-vermouth ratio. A more gin-forward Martinez will taste drier and more botanical; increasing the vermouth creates a richer, softer drink.