My Recipe Box

The Martinez, Stirred

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Serves one.

  • To learn more, read:
    The Comeback Kid
  • by Jim Meehan from Fine Cooking
    Issue 97

The original Martinez (from which the dry martini likely evolved) called for Old Tom Gin and Boker’s Bitters, neither of which has been available in the United States for decades. In 2007, I created this adaptation.

Browse our Drinks and Entertaining Guide for more classic cocktails.

more about:
  • 1-1/2 fl. oz. (3 Tbs.) gin
  • 1-1/2 fl. oz. (3 Tbs.) sweet vermouth
  • 1/4 fl. oz. (1-1/2 tsp.) maraschino liqueur
  • 2 dashes orange bitters
  • Lemon twist, for garnish

Combine the gin, vermouth, maraschino liqueur, and orange bitters in a chilled mixing glass or cocktail shaker. Fill the glass almost to the top with ice. Hold the glass at the base with your index finger and thumb and insert a long spoon (such as an iced tea spoon) into the glass. Grip the spoon like a pencil and stir the drink for about10 seconds, pressing the back of the spoon against the glass as you rotate the spoon around the circumference of the glass. The idea is to stir quickly in a fluid motion that doesn’t agitate the liquid or create air bubbles. Strain the drink into a chilled martini glass or coupe, garnish with the lemon twist, and serve immediately.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

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