Martinez – a true classic that’s listed under the IBA official cocktail under “the unforgettables”.
A cocktail widely known to be the precursor to the Martini, and it appears that the recipe came off a riff on the whiskey based Manhattan cocktail. The Martinez cocktail was originally made with genever / jenever or old tom gin, but most of todays modern serves are made with london dry gin.
Martinez is a cocktail template I enjoy alot to use, the combination of gin and vermouth is such wonderful combo. The modifyer in form of a sweetener and the choice of bitters, to match the gin and vermouth, is where I often make changes when I stir up a tasty Martinez cocktail to match my desired preferences.
Below I have provided three Martinez styled cocktails, that I wish that you’ll give a try. I really enjoyed these three serves and I wish that you’ll spoil yourself too, by stirring up these amazing cocktails too.
This cocktail is a real crowd pleaser, and a delicious cocktail you can’t go wrong with.
Bramble is a IBA official cocktail, under the category “new era drinks” created by Dick Bradsell in London, in 1984. The name of the cocktail designated from blackberry bushes called brambles, and the original recipe calls for using creme de mure – a blackberry liqueur.
You can use any type of red berry liqueur, instead of creme de mure, to make your own twists, depending on what you prefer. Whether it’s currant, casis, raspberry, strawberry or any other type of liqueur, I’m pretty sure you will end up with a cocktail you’ll find delicious.
I have made some new takes on a bramble which I hope you like, and hopefully make for yourself.
You’ll find recipes and pictures below.
IBA official Bramble cocktail recipe
50 ml gin
25 ml lemon juice
12.5 ml simple syrup
15 ml creme de mure
50 ml Gin mediterannean 30 ml Fresh organic lemon juice 10 ml Grapefruit liqueur 10 ml Creme de mure 10 ml Maraschino Dash grapefruit bitters
Method: Shake with ice and fine strain into a chilled glass with ice Garnish: Dehydrated grapefruit and a sprig of rosemary
60 ml Gin 30 ml Fresh organic lemon juice 20 ml Creme de mure 15 ml Gomme 15 ml Aperol Egg white organic
Method: First shake hard without ice. Then shake with ice until chilled and fine strain into a chilled glass Garnish: Lemon peel
50 ml Apple gin 25 ml Fresh organic lemon juice 25 ml Simple syrup 10 ml Aperol 15 ml Creme de mure (floated)
Method: Shake with crushed ice (except creme de mure) and pour into a chilled glass, top with more crushed ice and float with creme de mure Garnish: Sprig of rosemary, blackberries and apple
50 ml Gin 20 ml Limoncello 20 ml Creme de mure (floated) 15 ml Fresh organic lemon juice
Method: Shake with ice (except creme de mure) and fine strain into a chilled glass with ice. Float with creme de mure Garnish: Lemon peel and lemon balm
50 ml Apple gin 20 ml Fresh organic lemon juice 15 ml Pommeau 15 ml Currant liqueur (floated) 1 Bar spoon green apple syrup
Method: Shake with ice (except currant liqueur) and fine strain into a chilled glass with ice. Float with currant liqueur Garnish: Dehydrated apple and a cocktail pick
40 ml Gin midsummer solstice 20 ml Fresh organic lemon juice 15 ml Rose petal liqueur 15 ml Creme de mure (floated) Cucumber
Method: Muddle cucumber. Shake with ice (except creme de mure) and fine strain into a chilled glass with ice. Float with creme de mure Garnish: Cucumber and flower