Off to a good start we are and what a truly lovely, and inspiring classic drink to be focusing on. Today’s post is short and sweet; we are going to do two tweaks to the base recipe presented in our last post in order to test out how subtle changes can make a big difference in the finished product.
The recipe shown below was sourced from a video series I found a while back highlighting various cocktails presented by master bartender Eben Freeman. In Eben’s Martinez recipe, a London style dry gin is used in lieu of the Old Tom gin previously mixed. In place of the afore-used orange bitters, Eben selects Angostura bitters. Ratios of spirit to aromatized wine are also twisted a bit and out comes our next victim, I mean, Martinez “variation.”
Recipe version sourced from the “How to Make a Cocktail …” series (sourced from YouTube or another service such as Epicurious videos) as presented by Eben Freeman
• 1 oz London-style gin (Beefeater London Dry Gin was used)
• 2 oz Carpano Antica Formula sweet vermouth
• 1 tsp. maraschino liqueur (Luxardo was used)
• 1 dash Angostura bitters
Garnish: orange twist
Glass: cocktail coupe or other cocktail glass
Tools: mixing glass, barspoon and julep strainer
Assembly: Add all of the ingredients to the mixing glass with plenty of cracked and non-cracked ice and stir until well chilled (adding additional ice if needed).
It is interesting what a completely different taste profile the below variant has versus our standard recipe. It tastes less complex to me than the Old Tom variant, the wonderful layers of sweetness seem to have vanished and the ratio of gin to vermouth seems to mute the floral and botanical goodness of the gin, that when mixed with such a fantastic partner, the overall mixture just doesn’t sing as much to me as the first. This variant isn’t a bad drink, just a different drink, and I for one enjoy the Old Tom variant presented first far more than this version.
Let us know what you think about the first two recipes presented? Do you enjoy a more vermouth forward version like the above or the more complex variant presented previously?
Next up more subtle tweaks… let’s see what happens when dry and blanc vermouths take center stage.