In the mythology of classic mixology, the Martinez is purported to be the predecessor to the Dry Gin Martini. When we researched the original version of this cocktail, though, we saw very little resemblance to what people today refer to as a Martini. In an act of artistic interpretation, we devised a recipe to be the “missing link” to articulate the evolution of these two iconic cocktails. In doing so, we created a more dry—and more exciting—flavor profile than that of the original Martinez. Our missing link provides an experience with a beginning, middle, and finish that lingers, leaving you craving more. This is best achieved with the combination of Beefeater 24 gin, accents of maraschino liqueur, and the super velvetiness of Dolin Blanc vermouth. Finally, our own homemade Absinthe Bitters round it out and add incredible depth. This drink has been offered on our aperitif menu since we opened Employees Only. It goes great with raw oysters or raw bar of any kind and works well with summery salads and seared scallops.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Pour all the liquid ingredients into a mixing glass. Add large cold ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with the lemon twist.
tasting notes
Step 2
Dominant Flavors: juniper, anise, maraschino
Step 3
Body: silken texture created by the combination of blanc vermouth and maraschino
Step 4
Dryness: medium
Step 5
Complexity: high
Step 6
Accentuating or Contrasting Flavors: absinthe bitters
Step 7
Finish: green tea, lingering sweet anise
Step 8
Glass: cocktail
