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I kinda like a bar where they push a particular martini on you. At Dukes, Alessandro finishes it with a twist, and staunch gibson guys play along because Alessando said so, and because the lemons are from the Amalfi coast. At the Grill, the martinis are pre-batched—quite the scandal, until it arrives and, well, it’s an extremely cold and big pre-batched martini. At Raoul’s, Franko always says to get it with Plymouth, always stirred, and he also has a great story about trying to outrun a guy trying to break into his apartment in the East Village in the 80s, definitely ask Franko about that. But I somewhat recently found out that the best martini is Monkey 47, dry, up with olives.
Jan 20, 2022

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3:1 gin and vermouth with olives and a twist. Ideally Hendricks, Aviator, or Monkey 47 with Dolin.
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All the pomp and circumstance of drinking a ‘tini, with a little less bite. 1.5oz of Gin, 1.5oz of Dry Vermouth, and a few dashes of Orange Bitters — stirred until ice cold and served in a (chilled!) glass with a twist of lemon or a few olives if that’s your thing. The only rule: never vodka - it doesn’t bring much to the party.
Aug 19, 2021
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But if it’s a dive bar then usually cheap beer or sometimes gin and tonic
Feb 23, 2024

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