The Berkshire Martinez/photo by Donna Turner Ruhlman
Last week's post on the
perfect martini evoked a heated, then spirited, back and forth on twitter, sparked by bartender
Gerry Jobe. It ultimately resulted in his suggesting I give a martinez a go. I had a look at a tweeted link and then at my new favorite drink book,
Bitters, by Brad Thomas Parsons; he dates the cocktail to 1887: two parts sweet vermouth, 1 part gin, maraschino liqueur, Boker's bitters and a twist.
Sounded intriguing, sort of like a martini and a negroni doing a tango. But I prefer a more muscular cocktail—more gin, less sweetness—and offer here a variation on what was a week ago an unknown cocktail. I'm calling it The Berkshire Martinez, because that's where it was first made, Berkshire Road, ...
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