The “Martinez” Theory

The most widely accepted theory is that the Martini evolved from a cocktail called the “Martinez.” The origin of the Martinez itself is also contested, with two main stories:

• Martinez, California: A gold miner in the mid-1800s, upon striking it rich, walked into a bar in the town of Martinez and asked for Champagne. When none was available, the bartender mixed him a “Martinez Special” using gin, sweet vermouth, bitters, and maraschino liqueur.

   
   

• San Francisco: Some believe the drink was invented by the renowned bartender “Professor” Jerry Thomas at the Occidental Hotel in San Francisco for a traveler heading to Martinez.

   

Regardless of the exact location, the Martinez cocktail was a predecessor to the Martini. It was typically made with Old Tom gin (a sweeter style of gin), sweet vermouth, and other ingredients like curaçao and bitters, making it a much sweeter drink than the modern Martini.

The Evolution of the Martini

The Martini didn’t appear in its modern form overnight. Its evolution was a process of becoming progressively drier:

• Early Versions (Late 1800s): Early recipes for the “Martini Cocktail” used sweet gin and sweet vermouth, often with added ingredients like curaçao or gum syrup.

• The Rise of Dry Gin: With the emergence of London Dry gin, which was much drier than Old Tom, the cocktail began to change.

• The “Dry Martini”: The term “Dry Martini” first appeared in the early 1900s to distinguish it from the sweeter versions. Over the decades, the ratio of gin to vermouth steadily increased, with the amount of vermouth shrinking to a mere hint. This trend was so pronounced that figures like Winston Churchill and Noël Coward became famous for their preference for Martinis with little to no vermouth.