"Let's all relax a little bit about the martini. It deserves our respect, yesit has served us nobly on thousands of evenings. But it desireth not our piety. It's basically a glass of alcohol, artfully and ever so slightly messed with. That's where the fun comes in, and if you haven't noticed, bartenders across the country are having a blast."
"Interesting martinis always have a secret ingredient, and in this one it's the olive vermouth from Veso, a hyperlocal, small-batch operation that uses excellent California wines as the bases for its aperitifs. Here it's married to Italian Taggiasca gin and Manzanilla sherry for a Tuscan work of art. Order one and try David Nayfield's braised Trippa alla Fiorentina or the orgasmic gnudi. Then order another. Great night."
"The food menu is short: There's the City Cut, the House Cut, the English Cut, the King Henry VIII Cut, and the Children's Prime Rib Dinner. Oh, or fish. All of it served in a lavish dining room since 1949, and all of it (excepting the Children's Prime Rib Dinner) best washed down with the kind of martini that doesn't fck around. R.D."
Martini culture balances reverence for classic technique with playful reinvention. Bartenders across the country are creating variations that tweak the classic formula with local and unexpected ingredients. Standout examples include a San Francisco martini that uses hyperlocal olive vermouth from Veso paired with Italian Taggiasca gin and Manzanilla sherry, and city cocktails that incorporate za'atar in New York and pineapple amaro in New Orleans. Some venues celebrate the austere, uncompromising martini alongside more experimental versions. The scene rewards tasting, debate, and repeated orders to find memorable executions and new favorite takes.
Read at www.esquire.com
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