i’ve recently been revisiting some classic cocktails and decided to take a swoop at re-architecting a few of them, while attempting to preserve the soul of the original. first up; the martinez. i used bonal in place of sweet vermouth, opted for the heavily juniper’d, black peppery goodness of st george’s dry rye gin, and added a spot of darjeeling tea for good measure.
The exact origin of the martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day martini were first seen in bartending guides of the late 19th century. One popular theory suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town. Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.
- 2 oz st. george dry rye gin
- 1 oz bonal apertif
- ½ oz darjeeling tea
- ¼ oz luxardo
- fee’s west indian orange bitters
- angostura bitters
assemble – shake – strain & serve in a cocktail glass or coupe with an orange twist