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There’s more than one way to enjoy a classic Martini. Check out takes on Dirty Martinis, 50/50s, and more.

Martini bar cart

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Set Up a Martini Cart

Take Martini hour to the next level with a customized bar cart.

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Imbibe 75 Robert Simonson

Podcast

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The Martini Cocktail author Robert Simonson helps us explore the Martini’s evolution and its role in modern cocktail culture.

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Among the roots of the expansive Martini family tr

Among the roots of the expansive Martini family tree lies the Martinez, a gin cocktail that precedes codified Martini recipes by close to a decade. Competing origin stories range from a 19th-century mining community in Martinez, California, to 1883 newspaper articles in Chicago and Cleveland. Many believe the Martinez recipe began as a Manhattan riff that swapped the whiskey for Dutch genever, which was prominent in U.S. bars at the time. Others made similar drinks with Old Tom gin, calling those versions Turf Clubs; by the dawn of the new millennium, Martinez recipes with Old Tom had become more common. At DC’s @EllingtonParkBistro, Hung Nguyen (@whohungwho) offers versions with both. He’ll even make you a Martinez with London dry gin if that’s your preference. “Old Tom gin is a bit more luscious and fragrant,” he says, while genever “gives the Martinez a much more savory aspect that combines well with the sweet vermouth and aromatic bitters.” Check out his specs using Old Tom gin via the link in our bio.

📸 @johnvalls_f2.0

The traditional Korean rice wine makgeolli, also c

The traditional Korean rice wine makgeolli, also called sool, may be unfamiliar to some people stateside. But thanks to domestic craft producers like Alice Jun, who founded @HanaMakgeolli in Brooklyn, awareness and interest are on the rise. “What makes sool so fascinating today is its breadth—ranging from rustic, home-style brews to highly refined and flavored interpretations,” says Jun. “It has this wonderful ability to be at once fruity, nutty, floral, astringent, tropical, creamy, and acidic.” From unique imports to modern domestic interpretations, makgeolli is increasing its American footprint, and over at imbibemagazine.com, Jun share some bottle recommendations to help you explore the category—link in our bio.

📸 @junebugkim

This Vesper-inspired Martini from @kimstodel of @P

This Vesper-inspired Martini from @kimstodel of @ProvidenceLA celebrates springtime in the restaurant’s rooftop garden. Since nasturtium is ubiquitous in SoCal this time of year, Stodel cultivated its unique peppery radish flavors for this Martini. “I’ve always wanted to use it, but the flavor is very specific and it can be a bit volatile, so it’s a little tricky to use,” he says. For this recipe, he uses it to infuse Cap Corse aperitif and to make a garnishing oil.

Vesper in Disguise
1 1/2 oz. vodka
1 oz. gin
1/2 oz. Nasturtium-infused Mattei Cap Corse

Tools: shaker, strainer
Glass: coupe
Garnish: pickled onion and nasturtium leaf

Add all of the ingredients to a shaker with ice, shake, and strain into the glass. Garnish.

Nasturtium-infused Mattei Cap Corse
Makes 6 oz. or 12 servings
3.5g nasturtium leaf
1.5g nasturtium flower
6 oz. Mattei Cap Corse Aperitif

Rinse the leaves and flowers and pat dry with a paper towel. Tear the leaves in half and combine the leaves and flowers with the aperitif in a clean airtight container and refrigerate for 8-12 hours. Note, overinfusing will result in more oxidized and less appetizing flavors. Strain through a coffee filter and store in the fridge until ready for use. Will keep for 1 1/2 weeks.

To see this and some of our other favorite spots to grab a Martini in Los Angeles, head to imbibemagazine.com.

📸 @carolineoncocktails

#martinitime #vespermartini #cocktailrecipe #cocktailreels #providencela #larestaurant #restaurantbar #rooftopgardening #martinicocktail #martinis #imbibe #imbibegram

Tableside cocktails have long been the practice of

Tableside cocktails have long been the practice of high-end bars, such as @DukesLondon, where a Martini order is elegantly rolled out on an antique trolley. Around the US, more bars and restaurants are using that more personal touch to level up their hospitality. In San Francisco, @HolbrookHouseSF features a Champagne or Martini cart that can be summoned with the flip of a switch. And in Chicago, @DorothyDownstairs debuted their 1950s French serving cart offering dry or Dirty Martinis as an add-on to their bed lounge rental or most nights when the bar isn’t packed. “There’s something very special about watching someone make it just for you with precision, care, and panache that feels uniquely luxurious,” says Hannah Chamberlain (@spiritedla), author of “How to Be a Better Drinker: Cocktail Recipes and Boozy Etiquette.”
🍸
Of course, mixing Martinis in your own home is as personal as it gets. Whether you’re entertaining a crowd or having a more intimate night in, head to the link in our bio for tips on how to set up your own bar cart for your next Martini hour.

📸 @spiritedla

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