{"id":185236,"date":"2025-04-15T01:39:24","date_gmt":"2025-04-15T01:39:24","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-state-of-the-martini-in-new-york-city-by-the-numbers\/"},"modified":"2025-04-15T01:39:24","modified_gmt":"2025-04-15T01:39:24","slug":"the-state-of-the-martini-in-new-york-city-by-the-numbers","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=185236","title":{"rendered":"The State of the Martini in New York City, by the Numbers"},"content":{"rendered":"


\n<\/p>\n

\n

In a metropolis known for its fast pace, where tastes are ever-changing and trends flicker out overnight, one thing remains fixed: New Yorkers can\u2019t get enough Martinis. Since the classic cocktail\u2019s resurgence commenced over five years ago, winning over a new generation of drinkers with its sophistication and restraint, its popularity has yet to wane. During the height of the mania, Bemelmans was <\/span>slinging<\/span><\/a> around 1,000 Martinis each service; today, the stately Upper East Side bar still dispatches 800 to 900 on a typical weekend night. Meanwhile, in Brooklyn, The Long Island Bar remains \u201clittle other than a Martini-purveying machine,\u201d co-owner Toby Cecchini recently told <\/span>Punch<\/span><\/a>.\u00a0<\/span><\/p>\n

<\/p>\n

To better understand how New Yorkers today are ordering the drink du jour in the wild, we asked bar teams at more than a dozen classic and new-school institutions across the city to track Martini sales on a given weekend night, keeping tabs on customers\u2019 choice of spirit, garnish and eccentric tendencies.\u00a0<\/span><\/p>\n


\n <\/p>\n

If there\u2019s one main takeaway, it\u2019s that the dirty Martini continues to reign supreme. (Interestingly, drinkers seem to be split relatively evenly between vodka and gin.) At Le Dive, a bustling Dimes Square establishment popular among the under-30 crowd, \u201csomeone drank two extra-dirty vodka Martinis with one olive before moving onto two filthy vodka Martinis with three olives each,\u201d the team reports. During one Saturday night service at Hawksmoor, every single classic Martini was served dirty. Not all drinkers at New York establishments are gravitating toward the briny stalwart, though. The espresso-spiked iteration continues to be a favorite among the evening crowd (though many bartenders hesitate to classify it as a Martini), while upstanding historic renditions like <\/span>Vespers<\/span><\/a> and <\/span>Gibsons<\/span><\/a> seem to be on the rise.<\/span><\/p>\n


\n <\/p>\n

Amid the more respectable orders were some untraditional\u2014and in some cases, unhinged\u2014ones. A persistent faction is still trying to make tequila Martinis <\/span>happen<\/span><\/a>, for example, while others are calling for truly off-the-rails riffs. At Tigre, the opulent cocktail den on the Lower East Side, the bar team has received orders for a nonalcoholic <\/span>filthy vodka Martini and even a 50\/50 Martini split between olive brine and Old Raj gin, with a splash of Campari; most recently, one daring customer asked the team to stir a self-provided electrolyte packet into the bar\u2019s signature Perfect Martini. (The lead bartender politely declined, but offered the guest a straw.)<\/span><\/p>\n

<\/p>\n

Perhaps the most deranged trend is the way people are deploying the Martini name itself. \u201c\u2018Passion fruit Martini\u2019 or \u2018chocolate Martini,\u2019\u201d offers Temple Bar head bartender Samantha Casuga. \u201cThe word \u2018Martini\u2019 gets thrown around so haphazardly at times, so sometimes a guest isn\u2019t quite clear about what they are ordering.\u201d It\u2019s like we\u2019re in the <\/span>early-2000s \u2019tini craze<\/span><\/a> all over again. But at least this time, graham cracker crumb rims and sour apple schnapps aren\u2019t part of the revival.\u00a0<\/span><\/p>\n<\/p><\/div>\n

\n

Between the Martini\u2019s go-to base spirits, gin has a slight edge over vodka<\/a> (53 percent to 47 percent). Anecdotal evidence, however, suggests a rise in nontraditional base spirits for the classic, like mezcal and tequila<\/a>, which were called for at Lobby Bar, Temple Bar, The Nines, and Bemelmans. The latter bar also noted an uptick in Scotch Martinis.<\/span><\/p>\n<\/p><\/div>\n

\n

The dirty Martini continues to reign supreme across New York City. Several of the surveyed bars, including Gage & Tollner, Hawksmoor and Temple Bar, have dirty Martinis on the menu. Those that don\u2019t\u2014and even some that do\u2014see requests come in for the drink with varying levels of brine, ranging from slightly dirty to filthy, and, confusingly, <\/span>\u201clittle extra dirty.\u201d \u201cAh, yes,\u201d says Temple Bar\u2019s Samantha Casuga\u2014\u201clittle extra.\u201d\u00a0<\/span><\/p>\n<\/p><\/div>\n

\n

Each of the surveyed bars features at least one Martini on the menu. Some of these offerings, like Gage & Tollner\u2019s menu of seven classic Martinis\u2014from <\/span>Dirty<\/span><\/a> to <\/span>Turf<\/span><\/a>\u2014keep it traditional. Other times, the menu Martini is a twist on the familiar, like at The Long Island Bar, where the house Martini consists of two types of gin, blanc vermouth, sake and a rare citrus tincture, or Le Rock\u2019s <\/span>Au Poivre<\/span><\/a>, a spin on the dirty vodka Martini.<\/span><\/p>\n<\/p><\/div>\n

\n

\u201cHalf olive brine, half Old Raj gin, with a splash of Campari\u201d

\n<\/span>\u201cFilthy vodka Martini mocktail\u201d

\n<\/span>\u201cTequila reposado Martini with an olive\u201d

\n<\/span>\u201cRaspberry Martini\u201d (The bar made a Clover Club without egg white.)<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

In a metropolis known for its fast pace, where tastes are ever-changing and trends flicker out overnight, one thing remains fixed: New Yorkers can\u2019t get enough Martinis. Since the classic cocktail\u2019s resurgence commenced over five years ago, winning over a new generation of drinkers with its sophistication and restraint, its popularity has yet to wane. […]<\/p>\n","protected":false},"author":1,"featured_media":185237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[2177,18340,6945,5296,11604,3482],"dealstore":[],"offerexpiration":[],"class_list":["post-185236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-city","tag-martini","tag-numbers","tag-state","tag-trends","tag-york"],"yoast_head":"\nThe State of the Martini in New York City, by the Numbers - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=185236\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The State of the Martini in New York City, by the Numbers - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"In a metropolis known for its fast pace, where tastes are ever-changing and trends flicker out overnight, one thing remains fixed: New Yorkers can\u2019t get enough Martinis. 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