Nobody knows the exact tale of when or where or by the hands of whom the Martinez – considered a bastardized martini by some, a mutated Manhattan by others – became a cocktail.
What we do know: In 2016, Bitter & Twisted Cocktail Parlour bartender Brian Downing swapped the traditional Old Tom-style aged gin for sotol, an emerging agave spirit from Chihuahua. And voilà. The Martinez morphed again into the eloquent Sotol Tale.
To conduct this mixology genetic experiment at home, stir 2 oz. sotol – a “cheeky” portion, in Downing’s words – with 1 oz. sweet vermouth, 1/4 oz. maraschino liqueur and two dashes of Angostura bitters. Strain into a coupe glass and garnish with a twist of orange peel. The mildly grassy, delicately dusty sotol and its sweeter, spicier supporting cast create a sipping experience you’ll find quite evolved.
— Shelby Moore
Bitter & Twisted
1 W. Jefferson St., Phoenix
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