History of the Martinez
The Martinez is considered the precursor to the Martini Cocktail.
Bartender's Guide by Jerry Thomas (1887)
(Use small bar-glass.)
- Take 1 dash of Boker's bitters.
- 2 dashes of Maraschino.
- 1 pony of Old Tom gin.
- 1 wine-glass of Vermouth.
- 2 small lumps of ice.
Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass, and serve. If the guest prefers it very sweet, add two dashes of gum syrup.
[Note: A pony is an ounce; a wine-glass is about 4 ounces.]
The Mixicologist by C. F. Lawlor (1895)
- Take 2 dashed orange bitters.
- 1 dash syrup.
- 1/2 jigger Old Tom gin.
- 1/2 jigger vermouth.
Stir well, and strain into cocktail glass; add one imported cherry.
Fancy Drinks by The Altschal Distilling Company (1895)
- Use 2 dashes of curacoa;
- 2 dashes of bitters;
- 1/2 jigger of gin;
- 1/2 jigger of Italian vermouth;
Fill with fine ice; stir well; strain into a cocktail glass, and serve with a piece of lemon peel on top.
"Martinez Special" legend
At the corner of Alhambra and Masonic in Martinez, CA, is a plaque commemorating the birthplace of the Martini. The plaque reads as follows:
"Birthplace of the Martini
On this site in 1874, Julio Richelieu, bartender, served up the first Martini when a miner came into his saloon with a fistful of nuggets and asked for something special. He was served a 'Martinez Special.' After three or four drinks, however, the 'Z' would get very much in the way. The drink consisted of 2/3 gin, 1/3 vermouth, a dash of orange bitters, poured over crushed ice and served with an olive. Humorist James Thurber once said, 'One is alright, two is too many, and three is not enough.'"