Martinez co*cktail Recipe (Gin, Luxardo & Vermouth) (2024)

FAQs

Martinez co*cktail Recipe (Gin, Luxardo & Vermouth)? ›

“The best is subjective,” says Alexander. “But we've found that Cocchi Vermouth di Torino is well suited for our spec.” That being said, the classic Martinez is not a frequent order at the Dead Rabbit—or anywhere really, nowadays—however, their riff on the drink, the Pop Shop, is very popular.

“The best is subjective,” says Alexander. “But we've found that Cocchi Vermouth di Torino is well suited for our spec.” That being said, the classic Martinez is not a frequent order at the Dead Rabbit—or anywhere really, nowadays—however, their riff on the drink, the Pop Shop, is very popular.

When prepared with an aged variety such as Ransom Old Tom, the Martinez acquires a mellow color, toothsome texture, and deep character, as akin to a Manhattan as a Martini. Skip the co*cktail shaker and stir this one over ice; then serve up with a lemon peel.

However, as a rule of thumb, a 5:1 ratio of gin to vermouth is the standard for a Dry Martini. This takes the 2:1 spirit-to-vermouth ratio of other spirit-forward classic co*cktails (like the Manhattan) and modifies it to functionally mean an additional 1/2 ounce of spirit, and 1/2 ounce less vermouth, making it “dry.”

Carpano Antica Formula is hailed as the "King of Vermouth" by master mixologists and was created by the inventor of modern vermouth.

Vermouths like Martini are fortified wines that oxidise quickly so once opened, store in the fridge and drink within a maximum of three months but ideally finish it within the first month. After that point, there will be no harmful effects to you, but the taste will be pretty nasty.

The main difference between a Manhattan and a Martinez is the spirit used. Historically, the co*cktail has either Dutch jenever/genever or old tom gin. While a Martinez can have either juniper spirit, it's typically made with London Dry Gin due to its popularity.

However, they're used in such small quantities that the alcohol they add to a drink is nearly negligible. Adding 2 dashes bitters to a drink is ¼ teaspoon or 0.04 ounces.

The main difference is the vermouth; a Martini uses dry vermouth, often referred to as French vermouth, and the Martinez uses red (sweet) vermouth, which came from Torino, Italy. While it seems there's a lot going on if you get into the nitty-gritty, or overthink it.

Made with equal parts gin and sweet vermouth, plus maraschino liqueur and bitters, this old-school variation of the Manhattan is often said to have inspired early iterations of the Martini we know today. The origins of the Martinez are unclear.

Why don't you shake vermouth? ›

Shaking rather than stirring a Martini has two principal effects. One: the rapid movement of ice in shaker melts more of the ice than gentle stirring, thereby diluting the drink. Two: the drink is likely to be cloudy rather than clear. For Martini drinkers, both effects are undesirable.

The martini is a co*cktail made with gin and vermouth, and garnished with an olive and/or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages.

The Negroni is a classic gin and vermouth co*cktail, and a great excuse to pick up a bottle of sweet vermouth.

For example, order a martini with Beefeater, extra dry and with a twist, straight up if you want a martini made with Beefeater brand gin and very little vermouth. It will have a lemon twist, and the gin will be chilled with ice before being strained into the co*cktail glass.

You'll need a great gin for a Negroni, of course, plus a bottle of the bitter Italian aperitif Campari and a good sweet vermouth like Carpano Antica. Stanley is partial to Tanqueray No. Ten gin (he works with the brand), though any that suits your taste will do.

Sweet vermouth is a fortified wine that has been aromatised with a range of botanicals. It is also known as red vermouth (vermouth rosso) due to its colour or as Italian vermouth due to its origin.