Craft Cocktails: Martini recipes from Marvel Bar

A Martini garnished with an olive // Photo by Wing Ta

A Martini garnished with an olive // Photo by Wing Ta

Gin, vermouth, bitters, ice, stir, strain. The most classic of all cocktails is as simple as it is spectacular. Here, the martini experts at Marvel Bar offer five takes:

On Marvel’s house martini

Peder Schweigert, General Manager

“You’re trying to create this thing that is greater than the sum of its parts. It’s not about a specific orange bitters or a specific type of gin; none of those things should stand out. It’s about creating a unity. For me, there is no variation. I’ve never had a martini I’ve liked as much as Marvel’s.”

65 milliliters Beefeater gin
25 milliliters Dolin Dry vermouth
1 milliliter combination of equal parts Bittercube Orange Bitters and Regan’s Orange Bitters No. 6
Small lemon coin, expressed

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On the Vesper

Stefanie Tupy, Bartender

“I see a Vesper as a softer version of a martini. It’s light and clean, delicate and floral, like beautifully filtered water—water that will get you drunk. The sweetness of Cocchi rounds it out, but the Westbourne keeps it spirit-forward, as it should be.”

30 milliliters Martin Miller’s Westbourne gin
30 milliliters Letherbee Vernal 2016 gin
20 milliliters Cocchi Americano
3 dashes orange bitters
Lemon coin, expressed, for garnish

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On the Martinez

Stephen Rowe, Bartender

“I’ll have a Martinez. I use Tanqueray because it’s dry enough to balance the sweet Maraschino and the bitter Punt e Mes. Otherwise, I’ll take a barrel-aged gin on the rocks. J. Carver. That’s a martini variation, right?”

60 milliliters Tanqueray gin
20 milliliters Punt e Mes
5 milliliters Luxardo Maraschino liqueur
20 milliliters Marvel Bar x Bittercube Bitters
Orange coin for garnish

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On the Arsenic & Old Lace

Tyler Kleinow, Bartender

“Martinis are only good for a couple seconds before they get not-freezing-ass-cold and become just a cup of booze. Use a soft, straightforward gin, like J. Rieger out of Kansas City, and add absinthe and crème de violette to make it pop. It’s floral, and a bit sweeter, but still very dry.”

60 milliliters J. Rieger gin
25 milliliters Dolin Dry vermouth
Bar spoon crème de violette
2 dashes St. George Absinthe Verte
2 dashes orange bitters
Lemon coin for garnish

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On drinking a 2-to-1

Matthew Voss, Head Bartender

“I like a 3-to-1 Martini, and I like a Reverse Martini—but to me, one reads as a gin cocktail and one reads as a vermouth cocktail. I want each of the three ingredients to speak at the same volume. I want to taste the balance.”

50 milliliters Tanqueray 10
25 milliliters Noilly Prat Dry Vermouth
3 dashes of a blend of Reagan’s Orange and Angostura Orange Bitters
Lemon coin, expressed, for garnish

About John Garland

John Garland is the Deputy Editor at the Growler Magazine. Find him on twitter (@johnpgarland) or in every coffee shop on West 7th Street.