Martinez (cocktail)
Classic cocktail and direct precursor to the Martini.
The Martinez is a classic cocktail considered the direct forerunner of the Martini and the foundation for many later drinks. Its many variations are typically set apart by the use of either maraschino or curaçao, along with different gins or bitters.
Its exact origins are unclear. One early story credits bartender Jerry Thomas at the Occidental Hotel, another a bartender named Richelieue at a saloon in Martinez, California. Neither tale can be confirmed due to missing or incomplete drink records. However, the 1887 edition of Thomas’s *The Bar-Tender's Guide* includes a recipe: a pony of Old Tom gin, a glass of vermouth, two dashes of Maraschino, a dash of Boker's Bitters, ice, and a lemon slice garnish. An 1884 guide by O.H. Byron gave a simpler instruction: “Same as Manhattan, only you substitute gin for whisky.” Byron’s book had two Manhattan recipes, one calling for 2 dashes of curaçao, 2 dashes of Angostura bitters, and equal parts whisky and Italian vermouth. A later 1888 manual by Harry Johnson listed a drink spelled “martine” (missing the “z”), and over time the names evolved into the separate Martinez and Martini.
After Thomas and Byron, the Martinez’s ingredients became more defined, with most versions differing on maraschino or curaçao. The *Old Mr. Boston Official Bartender’s Guide* used 1 oz dry gin, 1 oz French vermouth, 1/4 tsp curaçao, and a dash of orange bitters. Patrick Gavin Duffy’s 1940 *The Official Mixers Manual* called for gin, dry vermouth, orange bitters, and “4 teaspoons Curaçao or Maraschino.” Trader Vic’s 1947 recipe specified 3/4 oz gin, 3/4 oz French vermouth, 1/2 tsp orange bitters, and 1/2 tsp curaçao. Difford’s Guide lists several versions: an “Old Tom” with Old Tom gin, maraschino, and Angostura bitters; a “London Dry” with dry gin, maraschino, and Angostura bitters; and an “Orange” with dry gin, curaçao, and orange bitters.
Quick Facts
- Base
- Gin
- Ingredients
- 45 ml London Dry Gin / 45 ml Sweet Red Vermouth / 1 Bar Spoon Maraschino Liqueur / 2 Dashes Orange Bitters
- Served
- Straight up: chilled, without ice
- Garnish
- lemon zest
- Prep
- Stirred over ice, strained into a chilled glass, garnished, and served up.
- Drinkware
- Cocktail glass
Facts from the source article.
Lore & Background
The true origin of the Martinez cocktail is unclear. Two early stories attribute the making of a cocktail named the Martinez to bartender Jerry Thomas at the Occidental Hotel or by a bartender by the name of Richelieue who worked at a saloon in Martinez, California. Both stories are difficult to verify because records of drinks at the time are missing or incomplete, but the 1887 edition of Thomas' The Bar-Tender's Guide includes a recipe for the Martinez. It calls for a pony of Old Tom gin, a glass of vermouth, two dashes of Maraschino, and a dash of Boker's Bitters with ice, garnished with a slice of lemon.
An 1884 drink guide by O.H. Byron also listed a recipe for a cocktail called the Martinez by saying only: 'Same as Manhattan, only you substitute gin for whisky.' The book contained two recipes for a Manhattan, one of which called for 2 dashes of curaçao, 2 dashes of Angostura bitters, 1/2 a wine-glass whisky and 1/2 a wine-glass of Italian vermouth. A later 1888 guide by Harry Johnson listed a drink that may have been incorrectly spelled as the 'martine', without the letter 'z'. The recipes and names eventually evolved to become two different cocktails, the Martinez and the Martini.
Reader's Guide
The Martinez is significant as the widely acknowledged direct precursor to the Martini, one of the most iconic cocktails in history. Its legacy lies in its role as a foundational recipe from which many modern cocktails derive. The drink's evolution is documented in several late-19th-century bartending guides, including Jerry Thomas' 1887 recipe, O.H. Byron's 1884 guide, and Harry Johnson's 1888 manual, which together show a gradual shift in ingredients and name. Over time, the Martinez became distinct from the Martini, with variations centering on the choice of maraschino or curaçao, the type of gin (Old Tom or London dry), and the selection of bitters (Angostura or orange). Later recipes from the 20th century, such as those in the Old Mr. Boston Official Bartender's Guide, Patrick Gavin Duffy's 1940 manual, and Trader Vic's 1947 guide, further standardized the drink while preserving its core structure. The Martinez thus represents a crucial link in cocktail history, illustrating how a single drink can branch into multiple lineages and inspire countless adaptations.
Did You Know?
- The 1887 edition of Jerry Thomas' The Bar-Tender's Guide includes a recipe for the Martinez calling for Old Tom gin, vermouth, Maraschino, and Boker's Bitters.
- An 1884 guide by O.H. Byron described the Martinez as 'Same as Manhattan, only you substitute gin for whisky.'
- Harry Johnson's 1888 manual listed a drink spelled 'martine', which may have been a misspelling of Martinez.
- The Martinez is widely regarded as the direct precursor to the Martini.
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