The cocktail world owes a lot to the classic Martinez. Made with equal parts gin and sweet vermouth, plus maraschino liqueur and bitters, this old-school variation of the Manhattan is often said to have inspired early iterations of the Martini we know today.

The origins of the Martinez are unclear. It’s possible that legendary bartender and author Jerry Thomas may have invented the cocktail for a customer traveling to the port city of Martinez, California. The city of Martinez, however, insists that a local bartender concocted the drink. It’s a mystery best pondered over a good cocktail.

What’s mostly certain is that the Martinez made its first print appearance in the 1884 book, The Modern Bartenders’ Guide by O.H. Byron. But it’s likely that the cocktail predated the book by a decade or more. Byron’s recipe didn’t specify which type of gin should be used, but given the preference and availability of Dutch genever at the time, it’s reasonable to conclude that this malty style of gin featured in the cocktail. (English gin had not yet assumed its throne in America.)

The Martinez appeared again in 1887, when it was included in the posthumously published edition of The Bar-Tender’s Guide by Thomas. In this version, the recipe specifically called for Old Tom gin, a spirit that lands somewhere between malt-heavy genever and juniper-heavy London dry gin. Over the years, other Martinez recipes called for dry vermouth instead of sweet, or the addition of curaçao, but Thomas’ recipe most resembles the Martinez served today.

Référence : https://www.liquor.com/recipes/martinez/