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The Martinez Cocktail


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36 replies to this topic

#31 tanstaafl2

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Posted 31 August 2011 - 03:22 PM

Although admittedly fairly new to the Martinez I have found my favorite so far to be the following based on a recipe from a local restaurant with a strong bar tradition.

2 oz Ransom Old Tom gin
1 oz Carpano Antica
1 tsp Luxardo marschino
1 dash Regan's Orange bitters

Not sure if that is the exact formula of the restaurant but it is where I have ended up and I like where I am at the moment!
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#32 FrogPrincesse

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Posted 07 February 2014 - 05:05 PM

I made different versions of the Martinez with the St. George dry rye gin recently. There was no Old Tom in the house and I thought that the dry rye gin would be interesting, like a cross between a Martinez and a Manhattan.

 

I started with the Bartender Choice's app version with 2 oz gin, 3/4 oz sweet vermouth (I went with vermouth di Torino), a barspoon of maraschino, and dash of Boker's bitters (the app specifies orange but I like Boker's as per the Jerry Thomas recipe).

 

I took a first sip and did not love it. The gin was just too dominant. I then remembered that I prefer more vermouth in my Martinez.

 

12129302405_2286551c65_z.jpg

 

So I made another one a few days later with the PDT ratios since the recipe had worked well for me in the past. 1.5 oz each gin and sweet vermouth, 1/4 oz maraschino, 2 dashes Boker's bitters. I also switched the vermouth to Dolin as the Torino was getting bullied by the gin.

 

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Martinez craving finally curbed.


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#33 lesliec

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Posted 08 February 2014 - 04:33 PM

Your first orange twist was prettier, though :)

Leslie Craven, aka "lesliec"
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#34 Rafa

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Posted 08 February 2014 - 05:22 PM

I need to get my hands on that dry rye gin. I want to try it in drinks that emphasize ye's herbaceous/forest-y qualities, like the Doe's Path and the Teenage Riot. And of course in Old Tom/genever cocktails like the Martinez.

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#35 EvergreenDan

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Posted 09 February 2014 - 06:01 AM

I bought the St George aged rye gin. Alas, for the the botanicals are too far from classic juniper for my taste. I was hoping to use it like a London dry, but I think it needs to be manhandled like Ransom. Mighty well be your thing, Rafa.


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#36 tanstaafl2

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Posted 10 February 2014 - 10:13 AM

I bought the St George aged rye gin. Alas, for the the botanicals are too far from classic juniper for my taste. I was hoping to use it like a London dry, but I think it needs to be manhandled like Ransom. Mighty well be your thing, Rafa.


Interesting, I don't as much Old Tom as I get a high malt jenever. I suppose it could be a bit of a cross between the two perhaps?
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#37 brinza

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Posted 02 April 2014 - 11:18 AM

I tried a bottle of M&R Rosato out of curiosity. I admit I'm not that crazy about it, but the other day I was looking at the bottle, and felt to need to use it in something. It's very floral and doesn't work well with whiskey, but I thought it might work with gin, so I used it in the Martinez recipe and it wasn't bad at all. I'm not suggesting anyone go out and by a bottle just for this purpose, but if you've got some and don't know what to do with it, this is a good way to use it up.
Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes