Martinez

Stir for a full 30 seconds — longer than most stirred drinks. The Martinez's equal-parts structure means it can handle more dilution without becoming watery. The extra water opens up the maraschino's cherry-almond complexity and rounds the vermouth's tannic edges. Use a large mixing glass so the ice has room to move freely.

The equal-parts ratio of gin to vermouth is essential — this is not a dry drink. Old tom gin provides the malty sweetness that London dry can't. Cocchi Vermouth di Torino is the ideal choice: its vanilla and cocoa notes complement the maraschino without competing. If you only have London dry gin, add a barspoon of simple syrup to approximate old tom's sweetness.

The Martinez predates the Martini by at least a decade, appearing in Jerry Thomas's 1887 bar guide. Whether it was invented in Martinez, California or at a New York hotel bar remains debated. What's certain is that as tastes shifted toward drier cocktails in the early 1900s, the Martinez evolved into the Martini — losing its sweetness and maraschino along the way.

Dry Martinez

Use London dry gin and reduce the sweet vermouth to 1 oz while adding ¼ oz dry vermouth. This bridges the gap between the Martinez and the modern Martini — drier but still with that maraschino complexity.

Aged Martinez

Combine all ingredients (without ice) in a mason jar and rest in the refrigerator for 48 hours. The flavors marry and mellow. Stir briefly with ice before serving. The aging rounds the maraschino and integrates the bitters beautifully.