Ice-Cold Martinez

By Gabrielle Hamilton

Ice-Cold Martinez
Marcus Nilsson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Total Time
10 minutes
Rating
4(207)
Comments
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Not nearly as hefty as a Negroni or as lean as a martini, this little beauty is a perfect welterweight cocktail for the early fall.

Featured in: The Old-School Dinner Party

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Ingredients

Yield:8 servings
  • 12ounces gin
  • 12ounces sweet vermouth
  • 2ounces Luxardo maraschino
  • 16scant dashes Angostura bitters
  • 1orange
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

179 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix all ingredients together the afternoon of your dinner party. Refrigerate.

  2. Step 2

    When guests arrive, pour the batched cocktail mixture over a large glass of ice. Stir well for 15 seconds, and strain into coupe glasses. Garnish each with an orange twist.

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Ratings

4 out of 5
207 user ratings
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Comments

chris

2 oz gin 2 oz sweet vermouth 1/3 oz. luxardo 2 dashes agnostura

LH

How do you "mix all ingredients" when one is "1 orange"? Should the orange be crushed, segmented, whole, peeled...what? Thanks.

Eric

The orange is a garnish. It is not 'mixed.' Make a large twist using a carrot peeler or a long twist using a canele knife.

Michelle C

A little too sweet. I would use half dry vermouth next time, or less Lizard (though the Luxardo is delicious).

Ross Hunter

A Martinez should always be served as a double. He didn't hit singles.

john p

I figured you half and hollow out the orange and use in place of stemware.

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