Martinez Cocktail

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Before I leave for a quick weekend road trip, let’s have a drink!

This is yet another Old Tom Gin recipe–the gift keeps on giving (thanks again, Mike). Gin haters: I am sorry! Bear with me. You know my love of food and drink ranges far and wide. I still have half a quart of whole milk in the fridge, and my poor ice cream maker isn’t catching a break anytime soon. I also made soup last night, only for the second time this fall (eep, FALL). Soup perfecting and photographing will take place. Maybe there’s a pancake situation that happened because I took advantage of waking up too early this morning.

So, yes. Coming attractions are diverse, and coming, and hopefully attractive.

Meanwhile, let’s get down with a really, really, really classic cocktail. It’s a beauty.

The Martinez is sort of like a martini-Manhattan hybrid, if you will, except it predates both–the martini (almost certainly) and the Manhattan (probably). So, maybe it’s more like a parent than a hybrid…  Picture an exquisitely sophisticated 1860s  dame, mother of little Martini and Manhattan. Manhattan was surely the carousing troublemaker. 

Anyhow. The general consensus is that the Martinez originated somewhere, 1860s-ish, in the Bay Area, either in the East Bay town of Martinez or in San Francisco, for travelers traveling to Martinez. 

Cocktail lore = just the best.

As far as mixing such a drink, if you want to get snotty about it (sometimes I do), you should definitely stir, not shake–shaking is traditionally done when there is some sort of fruit juice/syrup component in a cocktail, or egg white obviously…  This is all liquor, and it does not need to be manhandled. Silly move on James Bond’s part, but we’ll let it slide this time.


Now if you’ll excuse me for a couple of days, I’m going to go carouse in a really, really dark place. (Literally dark, not “excuse me while I hole up and sort through all these icky feeeeeeellllingsss” dark.)  Any guesses?

Cool (hopefully) photos (hopefully) coming next week!

Martinez Cocktail
Yields 1
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  1. 2 oz Ransom (or another brand) Old Tom Gin
  2. 1 oz sweet vermouth
  3. 1/4 oz Maraschino liqueur
  4. A few dashes of orange bitters
  5. Lemon twist, for garnish
  1. Stir all ingredients with ice except for the garnish.
  2. Strain into a chilled martini or coupe glass.
Adapted from Ransom
Adapted from Ransom
10th Kitchen
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  1. Mike "the Human Cow" says

    I’m in love with this drink. It’s the first thing I made with my inaugural bottle of Old Tom. It was urp at first sight…errr…taste.


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