That’s an interesting approach. I wasn’t aware of High Wire. Thanks.

“Pale in the glass” suggests that perhaps the first Martinez might have been made with dry (white) vermouth, instead of the more typical sweet vermouth. The proportions could also be in play, specifically more gin and less vermouth could result in a “paler” drink, with the vermouth playing a smaller part in the overall flavor. It’s an interesting question, thanks for asking.

Great pics and writing as usually, your blog really inspires me, thanks!

Mezcal, maraschino and sweet vermouth, an interesting idea. Thanks!

I’m delighted that the drier version suited you—thanks for checking back.

I tried the drier version of the Martinez the other day. It was a winner. Definitely will become a regular on the “drink of choice” list.

Ah, state fairs. It looks like Texas is very much into deep-fried everything. Here in Minnesota, it’s anything-you-want on a stick. Thanks (I think) for the link.

As for fried cocktails: I’ve never deep-fried anything, so my credibility there is zero. It’s hard to imagine how to manage such a stunt—the typical deep-fryer runs a couple hundred degrees hotter than the boiling point of ethanol; I would think it would make a pretty exciting moment, when the Margarita hits the oil. I suppose if you had something like a Jello shot, to hold the drink in place, then beer-battered it, maybe you could actually pull such a stunt off. No. Sounds disgusting. I’m dropping the whole plan right now.

Ah, so I’m not alone on that 1:1 thing; that’s reassuring.

Sometimes, as with the Martinez, it just leads to a big muddle of flavors. Mystery is often fun, but not when you can’t figure out what kind of drink you have in your hand.

Definitely give the Martinez a try if you enjoy your cocktails a bit on the sweeter side—I look forward to hearing if you enjoy it.

It’s always uplifting to hear that readers are enjoying Cold Glass, and I’m delighted that you’re sharing it with your family. I’ll definitely keep doing my best. Thanks.

I was interested in your comment about how 2:1 worked, 1:2 worked and 1:1 didn’t. I had exactly the same thing trying variations on Gin and Dubonnet. Gin with Dub was good; Dub with Gin was good, but it wasn’t so nice when it wasn’t sure what it was.

I’ve been following your posts for a while, and I really love this blog. Cocktailing is a bit of an hobby in my family and we’re always on the look out for new recipes. Great stuff!