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Dave Wondrich Mixes A Rum-Driven Homage to Manhattan's Hotel Martinique

Cocktail creator used Smith & Cross rum as the base for his Martinique.

The Martinique Hotel on Broadway between 32nd and 33rd Streets in Manhattan has a colorful history. Built in 1897, it was once one of the city's great hotels, and the Professional Golfers' Association of America was founded there in 1916. It was a welfare hotel between 1973 and 1988, but is now a Radisson.

In 1938, when the Martinique was still in its glory, it had a house cocktail worthy of its name, says David Wondrich, who helped reinvigorate the practice of creating new versions of classic cocktails with his book Imbibe! It's a simple, powerful drink. Wondrich mixes two ounces of Smith & Cross rum, three-quarters of an ounce of orange juice and a half-ounce each of lemon juicer and grenadine and shakes the mixture well with ice, then strains it into chilled cocktail coupe rinsed with absinthe and grates a little nutmeg on top.

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