Martinez Cocktail Recipe

I’ve always liked how the Martinez cocktail bridges the gap between a gin martini and a classic Manhattan. It’s got this smooth mix of sweetness and botanicals that feels both familiar and a little unexpected.

The Martinez cocktail brings together gin, sweet vermouth, maraschino liqueur, and bitters for a rich, aromatic drink with just the right touch of sweetness.

When I first tried making this at home, I was honestly surprised by how simple it turned out to be. You don’t need any fancy gear or hard-to-find bottles—just a few basics and a steady hand.

Once you mix it right, the result feels timeless and satisfying. I love making one for a slow evening or when a couple friends drop by.

I’ll walk you through the equipment, ingredients, and steps, plus some tasting notes that really highlight what makes the Martinez special. Hopefully, you’ll end up with a cocktail that’s balanced and classic every time.

Martinez Cocktail Recipe

The way the Martinez balances sweet vermouth and gin always gets me. You get this blend of smooth spirits and a hint of bitters, which makes for a cocktail with real depth and aroma.

Equipment

• Mixing glass – I use a sturdy one that holds enough ice and liquid for proper stirring.
• Bar spoon – Its long handle helps me stir evenly without splashing.
• Julep strainer or Hawthorne strainer – Both work well to separate ice from the drink.
• Measuring jigger – I rely on it for accurate pours.
• Chilled coupe glass or Nick & Nora glass – These keep the cocktail cold and show off its color.
• Peeler or knife – I use one to cut the orange twist garnish.

I always chill my glass before mixing to keep the drink crisp. Clean, clear ice makes a difference in both look and taste.

Ingredients

• 2 oz Old Tom gin (or London Dry gin for a drier version)
• 1 oz sweet vermouth (I prefer a balanced Italian style)
• 1/4 oz maraschino liqueur (such as Luxardo Maraschino)
• 2 dashes orange bitters or Angostura bitters
• Optional: a small dash of gum syrup for added smoothness
• Garnish: orange twist

Some folks use Dutch genever or Plymouth gin for a softer touch. I like to adjust the vermouth depending on my mood and how sweet I want things. The orange twist at the end? It adds this light citrus scent that just finishes the drink perfectly.

Instructions

• Fill the mixing glass with ice.
• Add gin, sweet vermouth, maraschino liqueur, and bitters.
• Stir well for about 25–30 seconds until the mixture feels chilled.
• Strain into a chilled coupe glass using a julep or Hawthorne strainer.
• Express the orange twist over the drink and place it on top.

I always stir gently—too much and you’ll water it down. You want a cold, silky drink, not something thin or bland. If I use dry vermouth, I cut back on the maraschino liqueur to keep things balanced.

Notes

Old Tom gin gives the Martinez its signature sweetness and depth, at least in my opinion. London Dry gin makes it a bit sharper, with more herbal notes.

If I want a richer mouthfeel, I’ll toss in a few drops of gum syrup. Sometimes I swap out the vermouth brand just to see how it changes the flavor.

Serving it in a chilled coupe keeps the drink nice and smooth right to the last sip.

Tasting Notes

Right away, the Martinez hits me with a deep, rich aroma. I catch that juniper from the gin blending with sweet vermouth, and honestly, it just feels balanced from the start.

It reminds me a bit of other spirit-forward cocktails, but there’s something softer, a little rounder here.

Taking a sip, I get these layers—first the gin botanicals jump out, then the vermouth’s sweetness comes in, and finally there’s this slight bite from the bitters.

The drink feels smooth and warming. The alcohol content lingers, but it’s gentle, not overwhelming.

Sometimes I wonder how bartenders like Jerry Thomas or O.H. Byron experienced this mix while writing The Modern Bartender’s Guide.

Their notes really shaped what we now call the classic Martinez, kind of a bridge between old classic cocktails and the modern martini.

Some cocktail historians trace the drink back to the Occidental Hotel, where travelers would enjoy its balance before catching the ferry.

Honestly, I can picture that—simple, elegant, and quietly strong.