The martini has been having a renaissance as of late. From news outlets declaring them the perfect partner to French fries, to the popularity of the espresso martini, the cocktail is king once more. And with the temperatures beginning to rise for the season, few can resist a drink historically served ice cold. The question is, which kind works for you?
For National Martini Day, PALMER asked three of our favorite bars to share their recipes.
LE BILBOQUET’S CLASSIC
“To me, the best martini is as classic as it gets. Sadly, the classic has been lost throughout the years,” says Benjamin Wood, bar manager of Le Bilboquet Palm Beach, noting how alterations to the drink have been made as far back as the post-prohibition era. He explains that all you really need is a dash of orange bitters, good gin, and dry vermouth. “I like a lemon twist and olives on the side,” he adds.
1 dash Regan’s Orange Bitters
½ oz Carpano Antica Dry Vermouth
2 oz Fords London Dry Gin
Stir ingredients well. Pour into a chilled coupe or Nick & Nora glass. Garnish with a swath of lemon.
LA GOULUE’S CARAJILLO
The restaurant, which has recently launched an espresso martini bar, is championing this Mexican cocktail which uses a Spanish liqueur called Licor 43, which has notes of citrus and vanilla.
1 part (or 1¾ oz) of Licor 43 Original
1 shot of hot espresso coffee
Shake with ice cubes and pour.
SWIFTY’S ROSA SPRITZ
For those who can handle something a little more complicated, Robert Caravaggi of Swifty’s at The Colony Hotel shares the bar’s signature strawberry-flavored cocktail.
1½ to 2oz. Codigo Rosa tequila
½ oz. simple syrup
½ oz. lemon juice
1 oz. strawberry basil puree
Shake well. Top with 1 oz. of Prosecco and garnish with a rose.