The Martinez


  1. 1 tiny dash Pernod
  2. 1 ½ ounces sweet vermouth
  3. 1 ½ ounces London dry gin
  4. 1 dash Maraschino liqueur
  5. 1 dash lemon bitters
Print Drink Recipe

How to Make It

Add the Pernod to a coupe or martini glass and swish it around. Pour the remaining ingredients into a mixing glass with a handful of ice, stir 40 times and strain into the cocktail glass. Enjoy!

Why We Like It

As bartenders from all over the Midwest descend on my hometown this weekend for the Paris of the Plains Cocktail Festival, I have classic cocktails on the brain. So, when I was looking for something to help me unwind, I reached for “Vermouth: The Revival of the Spirit That Created America’s Cocktail Culture” by Adam Ford. I was immediately drawn to one of my favorite vermouth cocktails, The Martinez.

According to Ford, the Martinez predates the martini by five years. It fell out of fashion for a few reasons — one being it was too sweet. Ford’s modernized version uses London dry gin, and as he points out, the colder a drink, the less sweet it will taste, so be sure to get this one good and cold. His recipe also calls for the drink to be strained into a glass that’s been “sprayed with Pernod,” but since most of us (me included) don’t have a spray bottle of Pernod sitting around the house, I just rinsed the glass with a tiny splash of it.

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