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Pedro Martinez Cocktail

Recipe: Michael Shea Rum Club , Portland, Oregon

Photo: John Valls

martinez cocktail

A rummy spin on the classic gin cocktail.

A rich, hearty rum from Guyana (Rum Club uses a house blend) forms a luscious base for this sugarcane spin on a classic gin cocktail. Shea recommends clove-forward bitters, such as The Bitter Truth Decanter bitters—you can use Angostura and other aromatic bitters as substitutes.

Ingredients

  • 2 oz. Demerara rum (such as El Dorado 5 year old)
  • 1 oz. Cocchi Vermouth di Torino
  • 1⁄4 oz. maraschino liqueur
  • 10 drops aromatic bitters
  • 3 dashes orange bitters
  • 4 drops absinthe
  • 1 small strip lime peel
  • 2 lemon twists
  • Tools:barspoon, strainer
  • Glass:rocks

Preparation

Squeeze the lime peel inside a mixing glass, then drop in the peel and add the remaining liquid ingredients. Stir the ingredients with ice to chill, then strain into a glass holding a single large ice cube. Squeeze 2 lemon twists over the top of the drink to express the oils, then discard.

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