The (Semi-) Weekly Drank: The Martinez Cocktail
Happy Monday. Let’s drink to it. (Full disclosure: I made this drink for myself on Saturday night. Because it’s Monday, man! I’ve got stuff to do.)
The Martinez certainly has some history to it–if I remember correctly, it’s a precursor to the martini. But the thing is, my day job involves a lot of researching, and to open up Wikipedia and scroll down to the history seems like an insurmountable task right now. So you’ll just have to be satisfied with hearsay and try the recipe for yourself.
And try it! Do! Because whether or not it’s related to the martini, this drink is delicious. It’s spicy and dark, and I’m not good at describing cocktails, so there you have it. Plus, its ideal garnish is a cocktail cherry, which I am horribly fond of.
What’s the difference between this and a Manhattan? *Sigh.* Alright, let me go research. Ah, yes. Manhattans are composed of rye, sweet vermouth, and bitters. No more, no less. I love me a good Manhattan–it’s generally my drink of choice when I’m out and I’m not sure the bartender knows what a Negroni is–but the Martinez is something else entirely. Yes, it has sweet vermouth, and yes, it has bitters. But instead of rye, its primary spirit is gin. And there’s a splash of maraschino liqueur in it, as well, which gives it that spicy, lovely flavor.
Don’t take my word for it, though. Go make it yourself.
The Martinez Cocktail
2 ounces gin (TheKitchn recommends Old Tom, but also says London Dry will work.)
1 ounce sweet vermouth
1/4 ounce maraschino liqueur
2 dashes Angostura bitters
2 dashes orange bitters
Combine all the ingredients but the cherries to a mixing glass. Fill the glass with ice cubes and stir for about 30 seconds. Strain contents into a chilled cocktail glass. Garnish with the cherries. Pretend you know how to dance the Charleston, and enjoy.