Our Cocktail of the Month reworks the classic Martinez using spirits that celebrate the autumn harvest, with locally sourced quince, apples and blackcurrants.
History: The Martinez is one of the great nineteenth-century gin cocktails and the clearest precursor to the modern Martini. It sits somewhere between a Manhattan and a Martini: gin-led, vermouth-rich, gently sweet and seasoned with bitters. Its precise inventor remains unknown, despite stories connecting the drink with the Californian town of Martinez.
Downton Twist: For our version, we use Great Bustard Autumnal Gin, whose baked quince, apple, sweet orange and warming spice give the cocktail a distinctly seasonal character.
Sweet vermouth brings body, herbal complexity and a gentle sweetness. Downton Crème de Cassis adds concentrated blackcurrant notes, deepening the colour and introducing a measured touch of dark fruit.
Two dashes of orange bitters sharpen the citrus notes and balance the cassis. A fresh orange peel releases aromatic oils across the surface and completes the drink.
It is a rich, spirit-forward aperitif. Dark fruit, orchard flavours, warming spice and bittersweet orange, with a long herbal finish.
Ease of Making: Easy.
Glass Type: Nick & Nora.
Taste: Dark fruit, orchard spice, bittersweet orange and herbal.
Recipe:
- 45ml Great Bustard Autumnal Gin.
- 20ml sweet vermouth.
- 7.5ml Downton Crème de Cassis.
- 2 dashes orange bitters.
- Orange peel to garnish.
Method:
- Add the gin, sweet vermouth, Crème de Cassis and orange bitters to a mixing glass.
- Fill the glass with ice and stir for approximately 20 seconds.
- Strain into a chilled Nick & Nora glass.
- Express the orange peel over the surface of the cocktail.
- Garnish with the orange peel.
Variations:
- For a drier serve, reduce the Crème de Cassis to 5ml.
- For a softer, fruit-led version, increase the sweet vermouth to 25ml.
- Serve over one large cube in a rocks glass for a slower, more relaxed drink.
