welcome friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do a recipe
out of
this cocktail book this is the 1887
version of jerry thomas's bartender's
guide or how to mix
drinks and we're going to do the
martinez cocktail
which a lot of people point to as an
early martini
and the interesting thing about this
particular cocktail is that jerry thomas
tells you to shake it so i'm going to do
it two ways today i'm going to shake it
and i'm going to stir it
because today everybody would stir a
martini
and there's a lot of ink spilled over
the correct way to do this
and so we start out with old tom
gin and i'm using an ounce the amounts
in the jerry thomas book are
subject to interpretation depending on
what you think he was doing so i'm going
to go for an ounce and then he calls for
vermouth
but he doesn't say whether it's sweet
vermouth
or drive remove but going by what's
in the rest of his book everyone seems
to think that it's a sweet italian
vermouth
now he calls for two dashes of
maraschino although some people take me
to task when i say maraschino and say
it's maraschino
and when i say maraschino they say it's
maraschino so i don't know which is
which i think one refers to the cherry
and one refers
to the liqueur so i'm just going to take
a bar spoon
and put that in this is going to be a
very sweet drink
and boker's bitters one dash of bokers
bitters
and a dash i know
at the beginning of this book he talks
about it and a dash
is almost meaningless so into the shaker
i'm going to put
two lumps of ice as he calls for
and we'll shake this up
okay so i've got two cocktail glasses
iced
take out the ice and we will
pour the first one
and we'll ice the one in our mixing
glass
spilled
and they both get a lemon wedge
so there you have the martinez
hey jules hi hi friends the martinez a
um
an early take on a martini same
different same ingredients different
method okay
so in the book jerry says to uh
shake it for all it's worth pretty much
so you have the stirred version
it's closing disclosing definitely
squeezing
mime high so that's really quite sweet
yes but it's quite it's quite pleasant i
like it
yeah again sweet not not fruity sweet
but just sweet
this one's colder yeah that's the only
thing i can tell the difference is this
one's distinctly colder
which i think i prefer it dulls it dulls
some of the sweetness a little bit yeah
this one well so you would get it's also
it's colder but it would also be more
diluted from the ice
potentially yes yeah yeah so there's
your there's there's there's it you know
a little opened up with a little bit
more water as they oh
so if you ever go to a scotch tasting
they always say if you put a little
water in it opens up the flavors
especially
like a little drop in in yeah because it
takes away some of the alcohol burn a
little bit doesn't it
i don't know i i would um i think you're
right i would take the shake
now that being said uh did you use big
cubes or little cubes when you
use big cubes so increase the surface
area use little crew
cubes might be a different okay
i kind of like that um all right it's
definitely there's a
yeah it's definitely not a martini so if
you're ordering a martini today in a bar
you're probably not getting anything
close to this but i think this
is a fantastic cocktail on its own
definitely worth a try so um from the
jerry thomas bartender's guide
a very interesting little book because
there are very few cocktails in it
that's a lot of stories a lot of a lot
of punches
i had a lot of information on how to run
your bar
and information on how to adulterate the
alcohol
to make it more palatable
so thanks for stopping by see you again
soon
you