Monday, March 30, 2015

Master Martinez

In the vein of the Best Boulevardier, here's a revised take on a classic that absolutely dominates other drinks that share its name. I'm a big fan of the Martinez, but this is the best one that I've come up with yet.

1 1/2 oz Tanqueray Malacca (there is no substitute)
1/2 oz barrel-aged kirschwasser
1/2 oz sweet vermouth (Carpano Antica, because it's worth it)
1 dash maraschino liqueur (Luxardo, duh)
1 dash cinnamon syrup
3 dashes Angostura bitters

Stir well and strain into a cocktail glass; garnish with a lemon twist (check out the channel knife; haven't used that in a while!) and sip slowly.

Sorry about the kirschwasser; it's something you'll have to make age at home yourself, but it's totally worth it. Some brief time in oak really does help to round off the raw edges of the kirsch and mixes very nicely with the vermouth.


  1. How do you make kirschwasser?

    1. You don't, unless you're a licensed distillery! Kirsch is an unaged brandy produced from cherries; the home-made part is the barrel aging. I use a "barrel-aging" kit from Tulhilltown Distillery which uses a charred oak stave to produce the same effect.