1 1⁄2 oz Old Tom Gin
1 1⁄2 oz Sweet vermouth
2 ds Bitters, Boker's (or angostura)
1 twst Orange peel (as garnish)

Stir, strain, cocktail, orange twist


Some recipes call for dashes of Maraschino instead of the 1/4 ounce here. It is better to add sweetness or remove it by altering the Maraschino than the sweet vermouth.

The "Martinez Special" as made by Andy Arrington is 3:2 Ransom Old Tom : Carpano Antica, with 1 t Luxardo Maraschino and 2 dashes of Bitter Truth Jerry Thomas Decanter Bitters, and no garnish.

The T Martinez, and made by "T" of Bergamot in Somerville, MA is 1 oz each Gin and Carpano Antica, with 1 teaspoon Campari, and a dash each of Regans' Orange and Peychaud's.

Cocktail summary
Posted by Dan on
Created by
O.H. Byron, "Modern Bartender's Guide"
Is an
authentic recipe

The PDT Cocktail Book, pg 173

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From other users
  • Anders Erickson version is 1/4 oz Orange Bitters
  • 4/26/20: 1.5 oz Ransom, 1.5 oz Dolin, 0.25 oz Luxardo, 1 dash Ango, 1 dash Regan's orange, orange peel. This drink may be salvageable with London dry gin. I just do not like old tom gin.
  • 3:2 Gin:Vermouth
  • 2:1 gin to vermouth
  • Prefiro 2:1 com licor e Angostura de laranja
  • 04/20/18 - Made this with 1.5 oz. Ransom Old Tom, 1.5 oz. Cocchi di Torino, and 2 dash Angostura. Awesome flavor combination. The orange peel gives the nose a great profile.
  • Prefer 2:1 gin to vermouth
  • 3 ds orange bitters, 1 both gin, 2 carpano antica, 1/4 maraschino liqueur, stir, strain, orange garnish.
  • Original version is 2-1 vermouth to gin. This is a nice drink but very sweet.
  • The Antica and orange twist dominate, not unhappily. The "T" variation is good; strong cinnamon flavor on the finish.
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I merged this with the Martinez #2, and reverted it to the original proportions, as per the PDT book.

I merged the Martinez Special into the Martinez.. The original eG post is here. Though it wasn't called the Special by Andy Arrington (who made it), it made its way here. The recipe is preserved in the notes section, but with correct attribution on the bitters.

And merged the T Martinez into this, with the recipe in the notes as well. I appreciate everyone's understanding in trying to take 6 different Martinez recipes down to 3.

Dan commented on 1/13/2015:

Pretty great as a perfect cocktail with Ransom Old Tom and 50/50 Punt e Mes and dry vermouth.

Dan, sounds like a pretty different drink, something between a Red Hook and a Gonzalez.

What's a Gonzalez? Dunno about being a different drink. I figure Ransom is a valid Old Tom, Punt e Mes is a valid sweet vermouth, and splitting the sweet vermouth in any drink with dry just makes it perfect, no? A regular Martinez with these ratios is pretty sweet, and the lack of bitterness in a normal sweet vermouth doesn't help.

The Gonzalez is a Death & Co drink, a gin Red Hook. I just added it to the database. And fair enough.

miker commented on 2/06/2016:

Death & Co Martinez is

2 oz Old Tom (1 1/2 Hayman;s, 1/2 Ransom)

1 oz Sweet Vermouth (House, split Punt e Mes and Dolin Rouge)

1/2 teaspoon Luxardo Maraschino

1/2 teaspoon Kirsch (Massenez Kirsch Vieux Cherry Brandy)

1 dash house orange bitters

lemon twist.

Tried it at 2:1 vermouth to Old Tom but did 50/50 red vermouth (I used Vya) and Dolin Blanc  - I was concerned it would be too sweet with Carpano Antica, and but didn't want to introduce too much add'l bitterness or go towards a martini with dry vermouth.

6cl hendricks

3cl byrrh

1 bar spoon luxardo 

1 dash angostura aromatic

Hendricks adds crisp and pepper taste