Martinez Cocktail

Pro tips

• Use fresh ice or large cubes when stirring; small cubes over-dilute and melt too quickly, dulling the spice notes.
• Stir for exactly 30 seconds to achieve proper dilution without over-chilling; the Martinez benefits from a silky mouthfeel.
• Chill your coupe or cocktail glass beforehand; the Martinez is aromatic and loses complexity if served warm.
• Taste as you build—maraschino and bitters vary by brand; adjust dashes to balance sweetness against gin's botanicals.

Substitutions

• Boker's bitters → Angostura bitters (slightly different spice profile, but acceptable)
• Maraschino → dry vermouth (creates a drier, less round cocktail; loses original character)

Equipment

mixing glass · bar spoon · cocktail strainer · coupe or cocktail glass · jigger (for accurate pony/wine glass measures)

What's the difference between a Martinez and a Martini?

The Martinez uses sweeter Old Tom gin, maraschino liqueur, and more vermouth, creating a lush, round flavor. The Martini is drier and crisper, using London Dry gin with minimal vermouth.

Can I substitute Old Tom gin?

Old Tom gin is semi-sweet and essential to the Martinez character. London Dry gin will make it too dry and lose the spice balance. Stick with Old Tom if possible.

Should I stir or shake a Martinez?

Stir the Martinez with ice in a mixing glass for 30 seconds to chill and dilute evenly, then strain into a coupe or cocktail glass.

What type of vermouth works best?

Use a dry or slightly sweet Italian vermouth (like Carpano Antica Formula or Dolin Vermouth de Chambéry) to balance the maraschino and bitters.

How do I measure a 'pony' and 'wine glass'?

A pony is 1 ounce; a wine glass is typically 2–2.5 ounces in classic cocktail terms. Adjust to your taste preference for gin-to-vermouth ratio.