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Pedro’s Martinez

Posted on  | November 8, 2011   Bookmark and Share
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Bryan Schneider is a barman at MONKEY BAR, NEW YORK, NY

A play on the classic Martinez cocktail, which calls for gin, sweet vermouth, maraschino liqueur, and bitters, Pedro’s version swaps the traditional gin for rum—specifically Brugal’s smooth new 1888 release— and calls for top-quality vermouth. The real kicker? “The maraschino is replaced by Pedro Ximenez sherry,” says Bryan Schneider, the recently installed barman at New York’s Monkey Bar, currently in the midst of an impressive overhaul with a new chef and sommelier—Belinda Chang—to boot. When Schneider tasted the 1888, he knew it would be a perfect fit for the drink. “It’s aged in sherry casks,” he points out, “which complements the Pedro Ximenez nicely.” And, the Brugal also adds cultural context: “It’s an homage to former Mets pitcher Pedro Martinez, who is from the Dominican Republic. Brugal being a Dominican rum makes it that much more appropriate.”

1½ oz. Brugal 1888 Rum
¾ oz. Carpano Antica Formula Vermouth
¼ oz. Barbadillo Pedro Ximenez Sherry
1 dash Bittermens Mole Bitters
1 dash Angostura Bitters

Stir and strain into a cocktail glass. Garnish with a lime twist.


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