Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
YieldsMakes 10Total20 mins

A sweet (but not cloying) precursor to the martini, this cocktail dates back to the 1880s. At in San Francisco, the bar manager, Aaron Paul, scales up the booze and chills it ahead of time, so it's simpler to serve a crowd. For just 1 cocktail, use 2 oz. gin, 3/4 oz. vermouth, 1/4 oz. maraschino, and 2 dashes bitters.

How to Make It

Step 1
1

Pour liquors into a pitcher. Fill with ice, add bitters, and stir rapidly until very cold, 30 to 40 times.

Step 2
2

Strain cocktail into 10 coupe or martini glasses. Top each with grapefruit zest; spritz with grapefruit oil if you like.

Step 3
3

*Find grapefruit essential oil at .

4

Make ahead: Liquors in a sealed mason jar, up to 3 days, chilled.

Ingredients

 20 ounces (2 1/2 cups) soft, aromatic, slightly sweet gin, such as Zephyr or Bluecoat
 7 1/2 ounces bittersweet red vermouth (such as Punt e Mes) or sweet red vermouth
 2 1/2 ounces Luxardo Maraschino liqueur
 20 dashes Angostura bitters
 10 large strips grapefruit or orange zest (use a vegetable peeler)
 10 spritzes grapefruit essential oil* (optional)

Directions

Step 1
1

Pour liquors into a pitcher. Fill with ice, add bitters, and stir rapidly until very cold, 30 to 40 times.

Step 2
2

Strain cocktail into 10 coupe or martini glasses. Top each with grapefruit zest; spritz with grapefruit oil if you like.

Step 3
3

*Find grapefruit essential oil at .

4

Make ahead: Liquors in a sealed mason jar, up to 3 days, chilled.

The Martinez

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