The Bar’s House Martini
For the revamp of New York's iconic Four Seasons bar, Thomas Waugh developed this house Martini, which is pre-batched and pre-chilled.
Creamy Martini
In this recipe from London's White Lyan, lactic acid is used to give a Martini an extra creamy texture.
Beefsteak Martini
Phil Ward's take on the Steakhouse Martini calls on both dry and bianco vermouth to complement the traditional gin base.
Trash-Tini
This kitchen-sink Martini variation features gin, vodka and charred onion-infused dry vermouth.
Gulf Coast Martini
Created for a martini-and-oyster pairing event, where this drink matched up with briny Gulf Coast oysters, a spoonful of Guinness stout “essence” adds a robust bitter note.
