Martini Archives - Page 4 of 10

If Smith & Wollensky’s longtime barman doesn’t know your name, “you came from someplace else.”

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How the Martini evolved into the archetypal dry cocktail we know today.

The blue cheese-stuffed olive has proven itself, bizarrely, to be one of the few drink garnishes with real staying power.

In "Masters the Classics," we spotlight bartenders chasing perfection in one drink. Here, Alessandro Palazzi on London's famed Dukes Martini.

In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Meaghan Dorman of Dear Irving tackles the Gibson.

The ski world’s most famous cocktail is a Martini-filled porron buried in the snow.

How have these bastions of old-school drinking changed with the times?

Why batched and frozen Martinis and Manhattans should be in every home bartender's arsenal.

In the years following World War II, ordering a Martini or Manhattan on the rocks was a standard affair. For some drinkers, it still is.

As loathed as it is enduring, the Dirty Martini has long been due for an upgrade.

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