MARTINEZ WITH ORANGE HOP BITTERS- 2 oz gin
- 1 ¾ oz sweet vermouth
- ¼ oz Luxardo Maraschino Liqueur
- 3 dashes Orange Hop Bitters
Pour all liquid ingredients into a mixing glass. Add ice cubes and stir well. Strain into rocks or coupe glass. Garnish with shaved orange peel.
Recorded in cocktail books in the 1880s, the Martinez cocktail appears on the scene several years before the Martini. In lieu of dry vermouth, the Martinez calls for an ample amount of sweet vermouth, which gives the cocktail an amber color. A bit of Luxardo Maraschino Liqueur and several dashes of our own Orange Hop Bitters lend a fragrance and spice that keeps this cocktail from veering too far towards the sweet side.
As cocktails tend to do, the recipe for the Martinez has morphed over time. Traditionally, this cocktail was mixed with aromatic bitters. Our 1889 Aromatic Bitters, Angostura, or, if you can find them, Adam Elmegirab's Boker's Bitters mix a fine Martinez. But more modern variations on the Martinez call for orange bitters and even a dash of Curaçao. For a comprehensive look at Martinez flavor variations (and bartenders' favorite recipes) read Daniel Priseman's article detailing a blind taste test with nine Martinez cocktail recipes.