The Martinez (1887): A Complete History & Classic Recipe

A cut-glass mixing beaker sits on a mahogany bar. The bartender reaches for Old Tom gin—rounded, lightly sweet—and uncorks a bottle of rich Italian vermouth. Maraschino liqueur adds a whisper of cherry and almond, while orange bitters provide just enough structure. He stirs with slow, deliberate motions, watching the ingredients merge into a ruby-gold elixir. Strained into a chilled glass, the drink gleams like the last light of sunset over San Francisco Bay.

This is the Martinez, circa 1887—a drink often described as the missing link between the Manhattan and the Martini. It is at once historical, aromatic, and profoundly elegant. To understand the Martinez is to understand the entire evolution of classic cocktails.

Today, we dive deep into the 1887 version—the one immortalized in Jerry Thomas’s Bar-Tender’s Guide—to explore its origins, evolution, flavor architecture, and enduring legacy.

I. Origins

Few cocktails have as contentious—and as captivating—a backstory as the Martinez. While many associate its legacy with the Martini, the Martinez itself is firmly a late-19th-century gin-and-vermouth creation with deep roots in California’s early bar scene.

The Jerry Thomas Connection

The 1887 Martinez appears in the posthumous edition of Jerry Thomas’s Bar-Tender’s Guide—one of the most influential cocktail books ever published. Thomas’s version codified a drink already circulating among West Coast bartenders.

Key elements in his recipe:

• Old Tom gin

• Italian sweet vermouth

• Maraschino liqueur

• Boker’s (or orange) bitters

• Lemon twist garnish

This formula shaped the cocktail for generations.

The Ferryboat Legend

A popular story maintains that the Martinez was first mixed for a miner passing through the California town of Martinez, en route to San Francisco. Though charming, historians consider this story more folklore than fact.

More likely?The Martinez emerged in San Francisco’s booming cocktail culture of the 1860s–1870s, where bartenders constantly experimented with:

• gin

• vermouth

• bitters

• cherry and maraschino liqueurs

The Link to the Martini

The Martini would eventually replace the Martinez as tastes shifted toward drier, cleaner drinks. But in the 1880s, the Martinez reigned supreme—rich, sweet, herbal, and unmistakably Victorian.

II. Historical Evolution

1860s–1880s: The Vermouth Revolution

Vermouth arrived in American bars and immediately influenced a new category of cocktails. Before the Martinez, whiskey-based vermouth drinks (like the Manhattan) had already become staples. Bartenders soon applied the model to gin, creating early “vermouth cocktails” that set the stage for the Martinez.

1887: The Jerry Thomas Canonization

Thomas’s published recipe gave the Martinez structure:

• 1 pony Old Tom gin

• 1 wineglass Italian vermouth

• 2 dashes maraschino

• 2 dashes bitters

Stirred, served up, lemon twist.

1890s–1910s: Gradual Drying

As dry gin and dry vermouth grew in popularity, the Martinez shifted:

• Less maraschino

• Drier vermouth

• More gin-forward proportions

This transition paved the way for the Martini’s dominance.

Prohibition & Aftermath

During Prohibition, Old Tom gin fell out of fashion and nearly disappeared. Without Old Tom, the Martinez’s signature profile faded, pushing it further into obscurity as the Martini surged.

2000s Revival

The craft cocktail movement resurrected interest in:

• historical gins (Old Tom)

• vermouth-forward cocktails

• Jerry Thomas recipes

Today, the Martinez is celebrated as a masterclass in balance and early cocktail architecture.

III. Ingredients & Technique

Old Tom Gin

The heart of the original 1887 recipe. Old Tom is:

• slightly sweet

• botanically rounded

• less juniper-dominant than London Dry

• historically accurate

Modern Old Tom brands have revived the style, making authentic Martinez builds possible again.

Sweet Vermouth

Italian vermouth brings:

• dark cherry richness

• herbal depth

• oxidative warmth

A high-quality vermouth elevates the drink dramatically.

Maraschino Liqueur

Adds subtle cherry-almond complexity. Too much overwhelms, but a dash softens and enriches the drink.

Bitters

Original: Boker’s bittersModern substitution: orange bitters or Angostura + orange blend

Bitters provide structure and dryness.

Technique

Stirred—not shaken—to preserve clarity and silkiness. Proper dilution is essential.

IV. Cultural Significance

The Missing Link Between Manhattan and Martini

The Martinez bridges two cocktail titans:

• The Manhattan (whiskey + vermouth + bitters)

• The Martini (gin + dry vermouth + bitters or lemon)

Its structure explains how American tastes evolved from sweet and aromatic to dry and austere.

A Snapshot of 19th-Century Palates

Late-1800s drinkers preferred:

• sweeter cocktails

• richer textures

• darker vermouths

• aromatic botanicals

The Martinez reflects this heritage with floral, cherry, and spice notes.

A Bartender’s Classic

In modern cocktail bars, the Martinez is a litmus test for:

• understanding historical balance

• controlling sweetness

• selecting appropriate gin styles

• executing stirred cocktails cleanly

It is a favorite among bartenders and spirits historians.

V. How to Make the Classic Version Today

Recipe — The Martinez (1887 Jerry Thomas Style)

Ingredients

• 1½ oz (45 ml) Old Tom gin

• 1½ oz (45 ml) sweet vermouth

• ¼ oz (7 ml) maraschino liqueur

• 1–2 dashes orange bitters (or historically Boker’s)

• Lemon twist

Method

1. Add gin, vermouth, maraschino, and bitters to a mixing glass with ice.

2. Stir until perfectly chilled—about 20–25 seconds.

3. Strain into a chilled coupe or Nick & Nora glass.

4. Express a lemon twist over the surface and drop it in or discard.

Specs

• Glass: Coupe or Nick & Nora

• Ice: None (served up)

• Garnish: Lemon twist

• Style: Rich, aromatic, pre-Prohibition stirred cocktail

Technique Notes

• Old Tom gin is essential for 1887 accuracy.

• Store vermouth refrigerated and fresh.

• Maraschino must be restrained—¼ oz is ideal.

• Stir gently for clarity; avoid aeration.

Variations & Lineage

• Dry Martinez: Swap some sweet vermouth for dry → proto-Martini

• Manhattan Martinez: Use rye + vermouth + maraschino → hybrid riff

• Bijou-like Martinez: Add a barspoon of Green Chartreuse

• London Dry Martinez: Modern lean version with less sweetness

• Martinez Old Fashioned: Gin + maraschino + bitters over one cube

Service & Pairing Tip

• Excellent with charcuterie, aged cheeses, olives, steak tartare, or almond-based desserts.

• Avoid overly sweet dishes—they exaggerate vermouth sweetness.

VI. Modern Variations & Legacy

Revival of Historical Craft

The Martinez is now a fixture in cocktail bars that value:

• pre-Prohibition craft

• botanical spirits

• vermouth-forward builds

• historical accuracy

A Martini Origin Point

Many Martini historians argue that without the Martinez, the Martini would not exist. Its structure shows the evolutionary path:sweet → semi-sweet → semi-dry → dry.

Enduring Legacy

The Martinez remains:

• elegant

• balanced

• aromatic

• deeply historic

• the cornerstone of gin-and-vermouth cocktails

It is one of those rare drinks where history and flavor intertwine perfectly.