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.

　　

Ingredients

makes 1 drink

　　2 1/2 ounces Beefeater 24 gin

　　1/2 ounce Luxardo maraschino liqueur

　　3/4 ounce Dolin Blanc vermouth

　　1/4 ounce Absinthe Bitters (page 161)

　　1 lemon twist, for garnish

　　

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

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.