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The Martinez





Yields
Makes 10



Total
20 minutes, plus chilling time

A sweet (but not cloying) precursor to the martini, this cocktail dates back to the 1880s. At Alfred's Steakhouse in San Francisco, the bar manager, Aaron Paul, scales up the booze and chills it ahead of time, so it's simpler to serve a crowd. For just 1 cocktail, use 2 oz. gin, 3/4 oz. vermouth, 1/4 oz. maraschino, and 2 dashes bitters.

su-The Martinez




Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
 20 ounces (2 1/2 cups) soft, aromatic, slightly sweet gin, such as Zephyr or Bluecoat
 7 1/2 ounces bittersweet red vermouth (such as Punt e Mes) or sweet red vermouth
 2 1/2 ounces Luxardo Maraschino liqueur
 20 dashes Angostura bitters
 10 large strips grapefruit or orange zest (use a vegetable peeler)
 10 spritzes grapefruit essential oil* (optional)
Step 1
1

Pour liquors into a pitcher. Fill with ice, add bitters, and stir rapidly until very cold, 30 to 40 times.

Step 2
2

Strain cocktail into 10 coupe or martini glasses. Top each with grapefruit zest; spritz with grapefruit oil if you like.

Step 3
3

*Find grapefruit essential oil at aftelier.com.

4

Make ahead: Liquors in a sealed mason jar, up to 3 days, chilled.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories182
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.0g0%
Protein 0.0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.