Martinez Cocktail

Pro tips

• Chill your glass in the freezer or with ice water before serving to keep the cocktail cold longer.
• Use a 1:1 ratio of gin to vermouth for proper balance—this equal-parts structure defines the Martinez.
• Stir with quality ice (larger cubes if available) for 30 seconds to achieve proper dilution and temperature without over-diluting.
• Add bitters and curacao last and in measured dashes to avoid overpowering the delicate gin-vermouth balance.

Substitutions

• Old Mr. Boston Dry Gin → other London Dry gins (Tanqueray, Beefeater) for similar juniper-forward character
• French Vermouth → Dolin vermouth (lighter, alpine style) or Carpano Antica Formula (darker, more herbaceous note)
• Orange Bitters → Regan's Orange Bitters or Angostura (adjusting to taste preference)

Storage & make-ahead

Cocktails are best consumed immediately after preparation. Prepare components in advance and combine fresh to order.

Equipment

mixing glass or cocktail pitcher · bar spoon · jigger or measuring tool · strainer (preferably Hawthorne or julep) · coupe or martini glass

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

A Martinez uses equal parts gin and vermouth (1:1 ratio) and includes curacao and orange bitters, while a Martini typically uses more gin than vermouth (often 6:1 or higher) with minimal bitters.

Can I use dry vermouth instead of French vermouth?

French vermouth (Noilly Prat) is traditional and has a distinct herbal profile. Dry vermouth works but will shift the flavor profile; French vermouth is recommended for authenticity.

Should a Martinez be shaken or stirred?

Stir the Martinez with ice for 30 seconds to chill and dilute slightly, then strain into a chilled coupe or martini glass. Stirring is preferred for spirit-forward cocktails.

What type of curacao should I use?

Orange curacao (clear or blue) is traditional. A dash of orange curacao adds subtle sweetness and citrus complexity without overpowering the gin-vermouth base.

How should I garnish a Martinez?

A twist of lemon or orange peel is classic, expressed over the drink to release oils. Some versions include a cherry, though the peel garnish is more traditional.