"And just like that... the classic Cosmo martini is back!” says Dustin Drankiewicz of Ina Mae Tavern and Frontier in Chicago, IL. “Overall many of our guests are ordering more martinis, but the Cosmo at our restaurants have been very popular.” To create it, use the classic mix of vodka, Cointreau, lime, and cranberry juice, plus orange bitters.Courtesy of Ina Mae Tavern
“I have started to notice more Martinezes being ordered lately,” says Robert Kidd, head bartender of Le Cavalier at the HOTEL DU PONT. “I love the cocktail, and you can have a ton of fun with it by swapping around the gins.” This winter, he’s using Barr Hill Reserve Tom Cat Gin with Torino vermouth for the recipe.Photo by Neal Santos
Joel Reiss, chef/partner of Who’s Jac W.? in New York City, shares that the Reverse Martini is one of the most popular drinks served at the restaurant. The recipe includes one and three quarter ounces sweet red vermouth, one ounce Stoli vodka, one bar spoon Luxardo cherry juice, and a Luxardo cherry garnish.Shutterstock
“Gin is thankfully coming back into style, therefore classic martinis are coming back!” says Colby Mitchell, Holston House Food & Beverage Director. “Using craft gins and less vermouth for simple yet beautiful martinis is seeing its moment.” He recommends Empress 1908 Indigo Gin for a beautiful color and more floral flavor.Shutterstock
“In recent years, more than a few bars have been showcasing old-school martini variations,” says Ryan Anderson, beverage director of Ace New Orleans. “Chiefly among them, in my opinion, is the Alaska Cocktail, a simple drink with gin and yellow chartreuse. The floral nature of both the spirits softens the edges of any apparent alcohol.”Courtesy of Ace New Orleans
According to Baccarat Hotel New York’s bar manager, Luca Lanzilotti, espresso martinis (with vodka, Kahlua, vanilla syrup, and espresso) are having a moment, and are consistently ordered no matter the time. “There is some level of comfort to it and over the past two years, we have all needed our creature comforts more than ever,” he says.Courtesy of Baccarat Hotel New York
“I think the 50/50 is making a comeback!” says Ivy Mix, co-founder of the non-profit Speed Rack, who likes hers stirred, up, with London dry gin, dry vermouth, orange bitters, and a lemon twist and olive garnish. “Random people are asking for it which means vermouth is becoming something people like rather than are afraid of.”Shutterstock
Sin City Philadelphia mixologist Jessica Burgoyne shares that the Sidecar Cocktail is on the up. Her recipe says to add one and a half ounces Hennessy VSOP and three fourth ounces Cointreau and lemon juice, respectively, to an iced shaker. Shake and strain into a sugar-rimmed martini glass. Garnish with burnt orange float.Shutterstock
This simple and popular Prohibition-era gin cocktail, called the Bee’s Knees, calls for combining two ounces Glendalough Wild Botanical Gin, one ounce lemon juice, and one ounce honey syrup in a shaker. Shake well, strain into a chilled glass, and garnish with a lemon twist.Courtesy of Glendalough