Martinez Cocktail

Pro tips

• Chill your coupe or martini glass with ice water before straining to keep the drink cold longer.
• Stir for 10–15 seconds over fresh ice to achieve proper dilution and chill without over-oxidizing the spirits.
• Measure ingredients precisely; the Martinez is balanced by ratio, and free-pouring will skew the citrus and herbal notes.
• Use fresh orange bitters—old or low-quality bitters muddy the drink's brightness.

Substitutions

• Curaçao → Triple sec or Cointreau (no flavor change, slightly drier profile)
• Dry Vermouth → Blanc vermouth (adds subtle vanilla and herbal sweetness)
• Orange Bitters → Regan's or Fee Brothers (minor intensity shift, same effect)

Equipment

mixing glass · bar spoon · jigger or measuring spoon · strainer · coupe or martini glass

What is the difference between a Martinez and a Martini?

The Martinez uses equal parts gin and dry vermouth with Curaçao and orange bitters, making it sweeter and more citrus-forward. A Martini skips Curaçao and uses far less vermouth, creating a drier, spirit-forward drink.

Should a Martinez be shaken or stirred?

Traditionally stirred with ice in a mixing glass, then strained into a coupe or martini glass to keep it cold and well-diluted without aeration.

Can I substitute the Curaçao?

Yes—triple sec or Cointreau work as direct swaps. Avoid using less; it's essential to the cocktail's balance and citrus profile.

What gin works best in a Martinez?

Use a dry London Dry-style gin with good botanical balance. Old Mr. Boston is traditional; Tanqueray or Beefeater are reliable modern alternatives.