Tom And Jerry Cocktail History Book

Tom and jerry cocktail history book

Tom and jerry cocktail history book

While the Martinez is still made with both of these juniper spirits, due to its domination, for decades it was usually made with London Dry Gin. As you'll see in 'history' below, this is a cocktail which has been based on different styles of gin and made with both sweet and dry vermouths over the decades.

Ingredients

Personally I feel it works best with either genever or old tom rather than London dry gin and my preference is for an oude-style genever. The following four Martinez with hot links to recipes are listed here, with my preferred recipe first and least favourite last - they are all tasty:.

Martinez - original genever The original Martinez was almost certainly based on Dutch jenever rather than English old tom or dry gin and O. The proportions of vermouth used reflect the sales of French and Italian vermouths in America at the time.

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Martinez - modern recipe using genever This formula calling for equal parts dry and sweet vermouth emerged and became popular in London early in Martinez - made with London dry gin This Martinez is aromatic, complex and very dry. London dry has been the dominant gin style for over years and so by extension was the gin most frequently used to make a Martinez. We've ignored a similar fashion towards dry vermouth in such cocktails over the same period due to our preference for a combination of both sweet and dry vermouths.

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Drinks historians broadly agree that the Martinez evolved from the Manhattan and preceded the Martini and that it emerged sometime in the s or early s. The first known recipe for a Martinez in O. Byron's The Modern Bartender would appear to corroborate both its morphing from the Manhattan and its birth period, as rather than a stand-alone recipe, Byron lists the Martinez as a variation of the Manhattan.

Byron's mention of the Martinez as being "Same as Manhattan, only you substitute gin for whisky" is complicated by its appearing on the same page as two different recipes for a Manhattan - one calling for 'dry' French vermouth and gum syrup, the other 'sweet' Italian vermouth and curacao. However, given his positioning of the Martinez directly below the Manhattan recipe calling for Italian vermouth and that sweet style of vermouth at the time being far more commonplace than the drier French vermouth, it could be argued that it's likely Byron used Italian vermouth to make his Martinez.

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Then there is the question of what gin? When Byron says gin, does he mean English old tom gin or Dutch genever - drier styled English gins London dry were not broadly available in America until well into the s. Fact is, there was little English gin distributed in America during the nineteenth century at all.

To quote David Wondrich from his excellent Imbibe , "In the s, the port of New York was clearing between 4, and 6, gallon pipes of genever a year roughly equal to some 2. What's more, if distillers' handbooks are to be believed, domestic American gins were modelled on the heavier, maltier Dutch style rather than the lighter, cleaner English style.

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If, as appears likely, the Martinez emerged as a riff on the whiskey based Manhattan, it is not only availability that would have made Dutch genever the more likely 'gin' to have been used in the first Martinez. The mellower, rounder and particularly malty style of the malt-wine heavy Dutch genevers of the period are much closer to that of whiskey, the original ingredient, than the sharper piney English old tom gins.

Tom and jerry cocktail history book

It was a simple riff by the bartender who substituted a malty genever for whiskey to make the first Martinez. This early period of American cocktail bartending was of course dominated by the flamboyant 'Doctor' Jerry Thomas who preceded his compatriot, Byron, above by publishing the first known bartender's guide in Tellingly, the Doctor omitted the Martinez from this first edition.

Whether this was because he'd simply not come across the drink, it had not yet come into being, or he simply forgot it is unknown.

However, claims that he invented the Martinez seem unlikely.

The Essentials

In that first edition of Jerry Thomas' book, he includes 17 gin drinks with only one, 'Punch by Soyer', specifying what kind of gin, "old gin". Although frustratingly he does detail recipes for how to make "Domestic", "English", "Holland" and "London Cordial" gins. The Martinez Cocktail does appear in the edition of his Bartenders' Guide which came out two years after his death specifying "1 pony of Old Tom gin" and apart from the base spirit, the recipe is strikingly similar to for the Manhattan Cocktail on the opposite page.

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Sadly, neither Jerry Thomas' Manhattan or Martinez recipes specify whether to use Italian vermouth or drier French vermouth, but, as explained earlier, Italian vermouth was far more commonplace in America at the time.

Indeed this appears to be little more than a rip off of O H Byron's book with both sweet and dry vermouth versions that are virtually identical to Byron's. Harland page 55, read on-line here also fails to answer the vermouth question but continues the trend for the use of old tom gin over Dutch genever.

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If as I believe was the case due to availability and flavour genever was in the original Martinez, it would appear to have quickly fallen out of favour in this and other American cocktails as old tom and then London dry became fashionable.

It's worth pointing out that this 'Consolidated Library' recipe is very similar Jerry Thomas' above and also to that for the Manhattan which precedes it in the book. This drink is very popular on the Continent. Olive or cherry according to taste.

Tom and jerry cocktail history book

To conclude. As with gin, the fashion towards dryness led to dry vermouth becoming the norm in a Martinez, that is until recent decades when Vermouth di Torino has become more fashionable with bartenders and so has found its way back into the Martinez as the default vermouth.

Ingredients in The Tom & Jerry Cocktail

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Tom & Jerry cocktail

For information on how to enable Javascript on your browser click here. Martinez Cocktail. The following four Martinez with hot links to recipes are listed here, with my preferred recipe first and least favourite last - they are all tasty: Martinez - original genever The original Martinez was almost certainly based on Dutch jenever rather than English old tom or dry gin and O.

Byron's The Modern Bartender Byron's mention of the Martinez as being "Same as Manhattan, only you substitute gin for whisky" is complicated by its appearing on the same page as two different recipes for a Manhattan - one calling for 'dry' French vermouth and gum syrup, the other 'sweet' Italian vermouth and curacao.

Jerry Thomas This early period of American cocktail bartending was of course dominated by the flamboyant 'Doctor' Jerry Thomas who preceded his compatriot, Byron, above by publishing the first known bartender's guide in Gin recipes in Jerry Thomas' Bar-tenders Guide The Martinez Cocktail does appear in the edition of his Bartenders' Guide which came out two years after his death specifying "1 pony of Old Tom gin" and apart from the base spirit, the recipe is strikingly similar to for the Manhattan Cocktail on the opposite page.

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Tom and Jerry (drink)

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