The San Martín

The San Martín cocktail, named after Don José de San Martín (1778–1850), the highest hero and liberator of Argentina, Chile, and Peru, was created at the beginning of the twentieth century, although its author is unknown (it is recorded as early as 1907). Apparently, it was the Argentine interpretation of the Martini, and although it was very popular in its first decades of life, both in Argentina and in neighboring Uruguay, today it has somewhat fallen into oblivion. When it is consumed, it is generally the “dry” San Martín that is ordered. Its dominant version is that which appears in the Manual del bar by AMBA (Asociación Mutual de Barmen y Afines de la República Argentina): ½ London dry gin, ½ dry vermouth, stirred and served in a cocktail glass, decorated with a twist of lemon.

There are, however, many variations of this cocktail. The earlier ones generally used sweet vermouth and Old Tom gin, such as that by Benito Iglesias, in his pioneering El arte del cocktelero (1911). In 1920, José Penedo offered a demisec version in his Guía del cocktelero, with dry gin. Some of the early versions were served on the rocks, and many featured dashes of maraschino, cherry brandy, curaçao, or even green or yellow Chartreuse, often in combination. (It is such a version that made it into Harry Craddock’s Savoy Cocktail Book, under the mangled name “Sand Martin.”)

Thanks to its great acceptance by the public of the early twentieth century, there were some brands that created a bottled version such as Tommy’s Cocktail by Champagnette Ltd. in 1917 or American Club by Dellepiane & Cía. in 1934. In 1936, Pini Hnos. & Cía. Ltda. also brought the cocktail to home drinkers with its bottled San Martín, creating a product ready to drink straight up, on ice, or chilled.

Recipe (1910s version): Stir with ice 45 ml London dry gin, 45 ml sweet vermouth, 2 dashes orange bitters, and 1 dash each of maraschino liqueur and cherry brandy (other liqueurs may be used). Strain into chilled cocktail glass and twist orange peel over the top.

Iglesias, Benito. El Arte del Cocktelero. Buenos Aires: Librería Americana, 1911.

Penedo, José. Guía del Cocktelero. Buenos Aires: Rosario, 1920.

By: Ariel Lombán