The Dallas cocktail scene grows each year, with standout sips being shaken (and stirred) across the city. The best of the bunch tend to balance creativity with respect for the classics, and there\u2019s one tried-and-true cocktail that\u2019s shown incredible staying power: the martini.<\/p>\n
At its most basic level, the martini is composed of gin (or vodka) and dry vermouth \u2014 but decades of tinkering have brought beloved versions into the cocktail canon. There are the dirty martini and espresso martini, for example, as well as a number of experimental riffs that rethink what a martini can be.<\/p>\n
\u201cThe martini resurgence is driven by the younger imbibers\u2019 interest in the classics,\u201d says Gabe Sanchez, the award-winning bartender behind the cocktail programs at Midnight Rambler, Saint Valentine and Black Swan. \u201cThere\u2019s no better way to start the night than with an ice-cold martini made with care.\u201d<\/p>\n
Each of Sanchez\u2019s bars has a martini on the menu. The Clean Martini at Midnight Rambler is a relatively straightforward recipe featuring dry gin, aperitif wine and blanc vermouth, plus a dash of Champagne vinegar and orange bitters. Saint Valentine\u2019s umami-packed freezer martini takes a left turn with goose fat-washed gin and enoki mushroom-infused vermouth, while Black Swan\u2019s freezer martini is made with dry gin, blanc vermouth and koji tincture. All three recipes feature Crazy Water No. 4 from nearby Mineral Wells. \u201cThis water works as the dilution but also gives slight minerality as a counterpoint to the vermouths and gin,\u201d explains Sanchez.<\/p>\n
Clifton Club serves a classic gin martini and a dirty vodka martini, while sister restaurant Beverley\u2019s Bistro & Bar is famous for its espresso martini. The latter adds to the typical three-part recipe (vodka, espresso, coffee liqueur) with Licor 43 and Demerara syrup, then garnishes the cocktail with freshly grated nutmeg and orange zest. All Katz Brothers Hospitality concepts \u2014 Clifton Club, Beverley\u2019s, Green Point and Claremont \u2014 also serve the Zapper, an espresso martini shot that\u2019s often sent out to guests who are celebrating a birthday, engagement or other milestone.<\/p>\n
Greg Katz, the founder of Katz Brothers Hospitality, says that the espresso martini is the most popular version at his restaurants. But he believes that health and wellness trends are also pushing people toward the classic recipe, which feels special but doesn\u2019t include added sugar.<\/p>\n
The espresso martini has surged in popularity in recent years. This one is from Beverley’s.<\/p>\n
Monika Normand<\/p>\n
Bar Colette serves excellent takes on the dirty martini and espresso martini alongside its wildly creative original cocktails. The dirty martini is also a mainstay at Mike\u2019s Gemini Twin, the lovable dive that\u2019s not too divey. Gin or vodka is shaken with two types of olive juice, and the glass is adorned with anchovy-stuffed olives. A batched and frozen version of the same drink is served at sister concept Bowen House, the upscale cocktail joint in Uptown.<\/p>\n
On the other end of the spectrum is Tango Room\u2019s $55 Caviar Martini, made with high-end vodka, oyster shell-infused dry vermouth and kummel, an herbal liqueur flavored with caraway seeds, cumin and fennel. It\u2019s garnished with a spoonful of caviar. <\/p>\n
These are just a small sampling of the martinis gracing cocktail menus around town, and plenty more bars and restaurants can make a good martini even if it\u2019s not on their menu \u2014 all you have to do is ask. Order one the next time you\u2019re out, then try recreating a few Dallas favorites at home.<\/p>\n
2.5 ounces gin or vodka<\/p>\n
.5 ounce olive juice (blend two olive brines of your choice)<\/p>\n
1 dash savory tincture or bitters of your choice<\/p>\n
Shake together until the ice is in very small pieces, then strain into a cold martini glass. Garnish with anchovy-stuffed olives.<\/p>\n
1 ounce vodka<\/p>\n
.5 ounce Licor 43<\/p>\n
.5 ounce Mr. Black cold brew coffee liqueur<\/p>\n
.5 ounce Demerara syrup<\/p>\n
1 ounce LDU\u2019s Magic Bean Juice, chilled<\/p>\n
Add ingredients into a shaking tin with ice and shake vigorously for about 6 seconds, then pour into a martini glass. Garnish with grated nutmeg and orange zest.<\/p>\n
The martini is a timeless cocktail that has been a staple in the Dallas cocktail scene for years. With its classic recipe and numerous variations, it\u2019s no wonder that the martini remains a popular choice among cocktail enthusiasts. Whether you prefer a traditional gin martini or a more modern espresso martini, there\u2019s a martini out there for everyone. So next time you\u2019re out at a bar or restaurant, be sure to order a martini and experience the magic of this beloved cocktail for yourself.<\/p>\n
A martini is a cocktail made with gin or vodka and dry vermouth, typically served in a martini glass with an olive or lemon twist garnish.<\/p>\n
Some popular variations of the martini include the dirty martini, espresso martini, and caviar martini. These variations add different ingredients to the classic recipe, such as olive juice, espresso, or caviar, to create unique and delicious flavor profiles.<\/p>\n
There are many bars and restaurants in Dallas that serve excellent martinis. Some popular spots include Midnight Rambler, Saint Valentine, Black Swan, Clifton Club, and Beverley\u2019s Bistro & Bar. You can also try asking your bartender to create a custom martini for you!<\/p>\n","protected":false},"excerpt":{"rendered":"
The Martini: A Timeless Cocktail The Dallas cocktail scene grows each year, with standout sips being shaken (and stirred) across the city. The best of the bunch tend to balance creativity with respect for the classics, and there\u2019s one tried-and-true cocktail that\u2019s shown incredible staying power: the martini. At its most basic level, the martini […]<\/p>\n","protected":false},"author":12,"featured_media":14270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[],"class_list":{"0":"post-14268","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/dmn-dallas-news-prod.cdn.arcpublishing.com\/resizer\/v2\/5NKTMNBVAZAHFDOSHZYBXWDYJ4.jpg?auth=604e351477dfc29b2c7ff0ff237bf105ff5ad7744d3ded96a20a9944930b4f7e&quality=80&width=1200&height=630&smart=true","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts\/14268"}],"collection":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/comments?post=14268"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts\/14268\/revisions"}],"predecessor-version":[{"id":14271,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts\/14268\/revisions\/14271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/media\/14270"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/media?parent=14268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/categories?post=14268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/tags?post=14268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}