Martinez Recipe

Infusion (quick method)

Pour 12 oz sweet vermouth into a clean jar. Add 6 fresh thyme sprigs. Seal and let steep at room temperature for 2–4 hours, tasting after 2 hours. When thyme aroma is present but not overpowering (bright herbaceous notes that complement the vermouth), strain out the thyme into a clean bottle. Refrigerate; use within 2 weeks. This recipe uses 1 oz for the cocktail; remaining vermouth can be stored chilled.

Place a mixing glass or cocktail shaker (without the shaker top) on the scale or workspace. Add 2 oz barrel‑aged gin, 1 oz thyme‑infused sweet vermouth, and 0.25 oz maraschino liqueur to the mixing glass.

Add 2 dashes Regan's Orange Bitters to the mixing glass.

Fill the mixing glass with large ice cubes (enough to come just above the liquid level; about 3–4 cubes). Stir gently with a bar spoon for 30–45 seconds until the drink is well chilled, slightly diluted, and satin‑smooth. Aim for an internal temperature near 0–4°C (32–39°F) if you have a thermometer; otherwise stir until the mixing glass is frosted on the outside and the mixing liquid is noticeably colder.

Strain the cocktail through a fine julep/ Hawthorne strainer into a chilled coupe or Nick & Nora glass. Use a fine mesh if there are any small ice chips.

Express a lemon twist over the surface to release oils: hold the twist skin side down above the drink and give it a quick squeeze away from you, then rim the glass with the peel and drop it into the drink (or discard per preference).

Serve immediately. The Martinez is best enjoyed right after pouring; leftover infused vermouth can be refrigerated for subsequent cocktails.