Peacock Alley Martinez

By Rosie Schaap

Peacock Alley Martinez
Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.
Rating
4(63)
Notes
Read community notes

This is the version of the classic Martinez cocktail — the possible progenitor of the martini — that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel’s Peacock Alley bar. It’s made in the “perfect” style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.

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Ingredients

  • 2oz. barrel-aged Old Tom Gin
  • 1oz. sweet vermouth
  • ¾oz. dry vermouth
  • ¼oz. maraschino liqueur
  • Dash Angostura bitters
  • Dash orange bitters
  • Lemon peel
Ingredient Substitution Guide

Preparation

  1. Step 1

    Add all ingredients to mixing glass. Add ice, and stir for 30 seconds. Strain into a chilled cocktail glass. Garnish with a lemon peel.

Ratings

4 out of 5
63 user ratings
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Cooking Notes

JN

So good. Was never fond of gin drinks until I discovered this drink. I dial back on the sweet vermouth and cherry liqueur to make a drink that is less sweet

JB

Love this one! It hits like a martini that flows into a manhattan on the back end. Beautiful drink.

JHN

Carpano Antica sweet vermouth makes all the difference between a great tasting Martinez or one that is ho-hummm

Mark

Just made one, using regular London Dry gin. Very, very nice. I like something very dry before dinner, but with ordinary gin, it works. Carpano Antica Formula sweet vermouth, Ransom dry, and Luxado maraschino. The non-gins overwhelm, so use good vermouth and maraschino.

JN

So good. Was never fond of gin drinks until I discovered this drink. I dial back on the sweet vermouth and cherry liqueur to make a drink that is less sweet

AM

This quickly has become my go-to Martinez recipe.

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