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Martinez and Barrel-Finished Bar Snack

Martinez cocktail in a coup glass garnished with an orange peel


· 2 oz. Bluecoat Barrel-Finished Gin

· 2 Dashes Orange Bitters

· ¼ oz. Luxardo Maraschino

· ¾ oz. Dolin Rouge Vermouth

· Orange Twist


  1. Measure ingredients in the order listed above into a mixing glass
  2. Add ice and stir for 30-40 seconds
  3. Pour into a chilled coupe glass
  4. Garnish with an orange twist


Bar snack

Prep Time: 15min

Cook Time: 25min

Yield: 8 servings


  • 1 ¼ cup Bluecoat Barrel Finished

  • ¾ cup Vigo or Averna Amaro

  • 4 tbsp. Honey

  • 2 tbsp. Butter

  • 1 tsp. Orange Zest (1 large orange)

  • 2 tsp. Kosher Salt

  • 1/8 tsp. Black Pepper

  • 1/8 tsp. Fennel Seed

  • 1 cup Walnut Halves

  • 1 cup Whole Almonds



  1. Pre-heat oven to 350 degrees F.

  2. In a saucepan over medium-low heat, add Bluecoat Barrel-Finished and Amaro. Carefully reduce the mixture by half, should take 10 minutes. 

  3. After the mixture had condensed by half, stir in the orange zest, black pepper, fennel seed, salt, honey and butter. Increase the heat slightly and cook until the mixture is as thick as simple syrup.

  4. Once the desired consistency is reached, stir in the nuts and coat thoroughly.

  5. Transfer nuts to a lined cookie sheet and bake for 10 minutes.  Stir and bake for an additional 5-10 minutes, or until nuts are brown and roasted.

  6. Lastly, serve the nuts topped with coarse sea salt and orange zest. 


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