1 1⁄4 oz Gin
2⁄3 oz Cynar
2⁄3 oz Sweet vermouth
1 twst Orange peel (as garnish)

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Cocktail summary
Posted by jaba on
Created by
Chris Hannah at Arnaud's French 75
Is of
unknown authenticity
4 stars
4 stars
(47 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Very interesting and complex. I get a banana taste that is tempered by the orange and bitter. Gin just gives it depth. Might be even better with a more botanical gin. Used 4:2:2:1 ratio.
  • Liked this a lot! Switched out maraschino liqueur for lemon juice, and an an arena cherry instead of the orange peel and greatly enjoyed. Cheers!
  • To try
  • Solid. Well balanced and easy drinking.
  • OK if you like Cynar. Will make again to see if it grows on me.
  • Sophisticated, Cointreau-like. — ★★★★
Similar cocktails
  • Adair Hook — Gin, Sweet vermouth, Cynar, Maraschino Liqueur, Orange bitters
  • Lampshade — Gin, Sweet vermouth, Cynar, Curaçao, Orange peel
  • Locandiera — Gin, Cherry Liqueur, Sweet vermouth, Cynar, Maraschino Liqueur, Grapefruit bitters, Campari, Grapefruit peel
  • Tropical sunset in europe — Gin, Suze, Cynar, Strega, Pineapple liqueur, Bitters, Orange cream citrate
  • Autumn Negroni — Gin, Sweet vermouth, Cynar, Campari, Fernet Branca, Orange bitters, Peychaud's Bitters, Orange peel
  • The Minton — Old Tom Gin, Sweet vermouth, Cynar, Aperol, Orange bitters
  • Perverted by Language — Gin, Sloe gin, Sweet vermouth, Cynar, Absinthe, Lemon peel
  • Cin-Cyn — Gin, Cynar, Sweet vermouth, Peychaud's Bitters, Orange
  • Albiconi — Gin, Cynar, Apricot liqueur, Lemon peel
  • Hoity-Toity — Oude genever, Sweet vermouth, Cynar, Orange peel

This is truly an excellent, delicious drink that I have taught to several bartenders around the country, always crediting Mr. Hannah of course.  I just noticed that the find.eat.drink website has an entry for Mr. Hannah dated 18 July 2011, (http://www.findeatdrink.com/Index/Drink/Entries/2011/7/18_chris_hannah_…) that offers slightly different proportions:

1.25 oz Gin / 0.75 oz amaro /0.75 oz sweet vermouth / 0.25 oz maraschino liqueur / 2 ds orange bitters

I don't know that 0.66 oz (20 mL) will be all that different than 0.75 oz (22 mL) - perhaps the 20 mL version gives you more of a 50/50 drink (that is, 37 mL gin and 40 mL of the amaro/vermouth. I suppose you could go fully metric, too:

40 mL gin / 20 mL amaro / 20 mL sweet vermouth / 10 mL maraschino

Most of the recipes for this drink I've seen online seem to specify a London dry gin, but I think that an Old Tom gin would have been used when the original Martinez was made, and I think that Hayman's works quite well.


I made two of these last night with the recently released Cynar 70 - they were excellent! This is one of my favorite drinks, and I think I will be making it this way in the future. The increased alcohol content is not noticeable on the palate, but I did feel it. 

Has a Black Lodge to start the evening tonight, so I thought I would try one of these with Michter's single barrel rye instead of the gin. It works but definitely not as good as the original - the gin gives a much cleaner flavor, the whiskey dulls the drink.

With rye, this is close to a Little Italy and quite good as well.