Weeknight Cooking

Rum Martinez Cocktail

November  5, 2020
2 Ratings
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Lauren LaPenna.
  • Prep time 5 minutes
  • Makes 1 cocktail
Test Kitchen Notes

This rum-forward riff on the classic Martinez cocktail—typically made with gin, sweet vermouth, bitters, Luxardo, a cherry, and citrus—makes a cozy, sophisticated drink for the winter months. The Santa Teresa 1796 lends honey and vanilla notes to the drink, which nicely complement the bright, floral flavors of the Suze.

A tip on the garnish, from Maine-based bartender Harper Fendler, who created the recipe: "The torched rosemary may seem a bit over the top, but let me tell you, when that smell fills your nostrils before the first sip, the plum from the rum absolutely sings."

This recipe is shared in partnership with Santa Teresa 1796. —The Editors

What You'll Need
  • 1 1/2 ounces Santa Teresa 1796
  • 3/4 ounce sweet vermouth
  • 1/4 ounce Suze
  • 1 teaspoon Luxardo
  • 2 dashes orange bitters
  • 2 dashes Angostura bitters
  • Fresh rosemary sprig, for garnish
  • Luxardo cherry, for garnish
  1. Add all the ingredients (except the garnishes) to a mixing glass filled with ice, and stir to combine.
  2. Strain and serve in a coupe glass.
  3. Pierce cherry with rosemary sprig and light the end of the sprig over flame until it smokes. Garnish the drink and enjoy.

See what other Food52ers are saying.

1 Review

Lizzie G. December 3, 2020
Making this tonight!