Curated to add rhubarb bitters which somehow got left off the ingredients list, and to add the reference link. 

I didn't see anything in the sources specifying stirring, but I'd think this is something you'd shake.

Lovely and drier than expected. Subbed Death's door and lavender bitters, finished with sprig of lavender as garnish. 

If you try the Tempus Fugit instead of the Rothman & Winter, I think that will eliminate the desire to use less of the Violette. In fact, I doubled it, and it was still pretty gentle on the floral notes.

I don't know much about Pisco, other than to look for a Peruvian brand. I have Guacamayo, and I haven't been crazy about any of the Pisco drinks I have tried. Would anyone recommend another brand, or am I just not a Pisco girl? (I did like it in Peru a few years ago, but sometimes context is everything).

Your answer for spirit recommendations is at your fingertips, RESOURCES > RECOMMENDED BRANDS.
www.kindredcocktails.com/info/recommended-brands

There was also a thread about Pisco on Chowhound in the Spirits board. Alas, I did not recognize many of the recommended brands from my visits to the local liquor store in Boston.

Thank you, that is great.

A bit tart - add a brandied cherry and a barspoon of juice.

Drinks with 1/2oz (or more) maraschino are always interesting. It seems very tame in this one. Not bad.

Tried a halfsie of this with yellow chartreuse (as the original recipe used it) and the higher lemon juice spec.  Still a whole lotta sweet on sweet, with a not unpleasant rounded, sweet mid-palate, and the maraschino being the most prominent flavor.  Tried it again with green chartreuse, which was noticeably better balanced.  So I'd suggest using green chartreuse as indicated and kick it up to 1 oz lemon juice, and possibly do an expressed lemon swath garnish.

Really tasty, balanced bitterness, solid drink. 

I was skeptical, but this is really good, the Campari, Punt e Mes and Rittenhouse work well together. Dark berry notes, with some strong bitter finish.

I tried this drink using first the recipe as given, and then I used the recipe with the changes suggest by an unnamed person--substituting Bulleit Rye for the Rittenhouse 100 and Gran Classico for the Compari. My thoughts on the original and revised recipes are as follows: Both recipes were delicious and belong in the cocktail box of anybody who enjoys this kind of cocktail. However, I rated the original recipe as a 4.0 and the revised recipe as a 4.5. Why?

For my taste buds, the revised recipe resulted in a cocktail that was smoother more balanced. Using an over-proof rye such as Rittenhouse 100 results in the rye overwhelming the other ingredients. However, many people like that standout rye taste, and the nice taste and inherent bitterness of Campari. For them, I recommend the original recipe.

Those who enjoy a mellow, smooth, and less bitter drink will prefer the revised recipe using Gran Classico and Bulleit rye. But regardless of which recipe is used, I wholeheartedly recommend this cocktail. Only one's taste preference should dictate the ingredients and recipe to be used.

PDT substitutes 1 bsp pomegranate molasses plus 1/4 oz simple syrup for the grenadine. Tart and a bit darker than the original.

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.

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.

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 

Hi Dan. Can you be more specific with the instructions?
cheers.

How's that?

Thanks! gonna try it right away.

This drink is genius. I used Punt-e-Mes as the vermouth, Espolon as the reposado and Sombra as the Mezcal. DO NOT hesitate to try this. Also the cucumber slice is pretty important, don't know what it'd be like without it.

Agreed. Made with Milagro Reposado, PeM, and Vida. Love it.