Martinez

Barlore has it this recipe was created about 1870 by 'Professor' Jerry Thomas. He combined one part gin and two parts Rosso Vermouth, added a dash of Angostura and two dashes of Maraschino. These were shaken and strained to create what he called a Martinez cocktail - after the township to which his first customer was travelling. Later recipes have the gin/Vermouth ratio at 1:1. The trend towards dryness continued, and by 1930 the Savoy Cocktail Book shows that this cocktail was being made with Dry Vermouth.

Ingredients

• 1 1/2 measures of gin
• 1 1/2 measures of Dry Vermouth
• 2 teaspoons of Maraschino
• 1 teaspoon of orange bitters (substitute: dry orange Curacao)

Instructions

Shake and strain into frosted glass.

Garnish: cherry and lemon twist.

Alcohol Content: 2.5 units

Glass Type: Cocktail Glass