The Best Martinis in America, 2024
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It’s going to break any minute now. Martini mania, we mean. A passion for martinis has ebbed and surged in American culture over the decades, and we’re in the midst of a high tide. It may’ve started around 2015 or 2016. It’s cresting now. The signs are everywhere. “But everyone’s ordering martinis!” you say? Well, ubiquity can quickly bleed into oversaturation. The beauty of a martini is rooted in its icy simplicity: traditionally it is a cold, clear thing that goes well with hot, salty things. It fell out of favor decades ago when the martini began to cheapen itself through sugary dalliances with apples and pineapples. And as you can see here, even in our list of the very best versions in the United States of America, a tendency toward Fall of the Roman Empire absurdity and decadence has begun to emerge: a martini that’s actually just a beer, martinis infused with cheese, a martini that you pour on top of ice cream. We love them. We really do. That’s why they’re here. And, after all, the martini and Esquire go way, way back. Let us raise a collective toast to American martinis and the clever bartenders who create them. But as chroniclers of culture and drinkers of drinks, we also present this 2024 list of the Best Martinis in America with an icy warning: chill out before it’s too late. —Esquire editors
MARTINI OF THE YEAR
Clemente Martini
Clemente Bar
New York City
Picasso had his absinthe, Bukowski had his boilermakers, and De Kooning had everything else. Only Francesco Clemente, noted Italian painter and a partner with Eleven Madison Park chef Daniel Humm at the new Clemente Bar, has his own martini. And this one’s really good. Created by mixologists Sebastian Tollius and Richie Millwater and inspired by the artist’s extensive travels to India, the drink features curry paste and green chili chutney that are blended with olive oil and then fat-washed into vodka and gin (Altamura and Malfy, respectively). The flavors are rounded out with Cocchi Americano, plus dry and blanc vermouths. The olives themselves are works of art: plump Gordals pickled with curry spice. Yes, it's a lot but, as with Clemente's paintings, the rhapsodic so-muchness carries you away. (But wait, there’s more: The drink, served in a vertiginous coupe, is finished with a spritz of saffron-flavored liqueur.) Sipped while reclining on a low plush banquette, surrounded by Clemente’s canvases, in a golden light, the martini is a masterpiece. —Joshua David Stein
The Martini You Drink Before You Fly
Polaris Lounge
(LAX, EWR, ORD, et al)
Gin or vodka, twist or olives, doesn’t matter. The secret ingredient is what you’re about to do: fly somewhere foreign in the front of the plane. This is United’s lounge for business-class travelers, which makes it both the cheapest cocktail on this list (they’re free) and the most expensive (the ticket costs four figures). So the martini—bracingly cold, made to order—tastes like anticipation and luxury. And it’s even better if you got there thanks to a free upgrade. —Michael Sebastian
Provence Martini
Camphor
Los Angeles, California
If you want to visit the south of France by way of a cocktail, then the Provence is your ticket. The team at Camphor uses vodka washed with smooth, mellow olive oil and infused with thyme, savory, rosemary and oregano. Then they filter it until it’s entirely clear—a crystalline martini invisibly dappled with Mediterranean sunshine. For some snap, crisp eau de vie matches herbal vermouth. This martini's stirred. Poured into a frosted glass, it arrives on a silver tray with garnishes of goat cheese, a Castelvetrano olive, and preserved tiny peppers in a slip of a dish. Plus a proper sidecar on ice. —Betty Hallock
Filthy Martini
Leopardo
Los Angeles, California
In this instance, what’s advertised as filthiness actually tastes super-fresh. St. George vodka takes on the summery essence of grilled green tomatoes, pickled chilies, basil, and mint. The result is a martini that seems quintessentially Californian—and possibly even packed with vitamins. —Jeff Gordinier
Saltie Martini
Saltie Girl
Los Angeles, California
A martini is already bound to feel at home at anyplace that specializes in seafood towers, smoked fish, fried clams, and lobster rolls, but the Saltie Girl team takes things to the next level, turning Castelvetrano olives and pickled onions into little lifeboats full of caviar. —JG
Freezer Martini
The Butterscotch Den
Sacramento, California
A sip from the ice-cold freezer martini tastes even better as you grill your own ribeye in the middle of the dimly lit dining room. —Omar Mamoon
The Pelican
Paradisaea
San Diego, California
More than just linguistic assonance weds “martini” and “caprese.” Both are simple and sublime. Here, soy-kissed tomato water entwines the two for a perfect savory drink. —JDS
Quince Martini
Quince
San Francisco, California
Only three-Michelin-starred Quince would have their own gin, which is made with botanicals from their own farm. Enjoy their martini at the bar before the truffly tasting menu. —OM
Mandarini
Loló
San Francisco, California
Martinis are refreshing at this fun and funky Jaliscan-Californian hotspot in The Mission. The owners get their citrusy gin from Jalisco and stir it with two types of mandarine liqueurs. —OM
Martini Cochinero
Xiquita
Denver, Colorado
The Dirty Martini goes on a bender in Mexico: the Cochinero at this stellar new Denver restaurant has got tequila and mezcal in it, and the vermouth has (somehow) been infused with, yes, Oaxacan cheese, which imparts a silky mouthfeel to each sip. Meanwhile the tequila has spent the night with a blend of chilies, so there’s a nice spiciness buried deep in the mix. —JG
Za’atar-tini
Albi
Washington, D.C.
Vodka gets infused with Palestinian olive oil and zesty za’atar made with herbs grown in chef Michael Rafidi’s garden. The result is a savory, herby spin on the classic. —OM
Affogato Martini
ViceVersa
Miami, Florida
Vodka is infused with toasted coconut and then combined with espresso liqueur. That’s poured on top of house-made pistachio gelato, letting you slurp your dessert. Pure indulgence, and we’re here for it. —OM
Martini
Bar Blanc
Atlanta, Georgia
Temperature and texture—very cold and very slippery—are the secrets to the martinis here. Batched, diluted with Aqua Panna, and kept hovering just above zero until poured, they're perfection in a coupe. —JDS
Martini
Lucian
Atlanta, Georgia
Martini—a synonym for seduction. At Lucian in Atlanta, the twist is citrus: prominent, not dominant. Fat as freshly pressed olive oil, dry as oversteeped black tea. Perfectly balanced—as it should be. —Stephen Satterfield
Martini
Saint Bibiana
Savannah, Georgia
A maximalist martini is a dangerous gamble, but this take on a vesper—which combines gin, vodka, and three fortified wines—manages to maintain the drink's minimalism while simultaneously amplifying it. —JDS
Martini Service
Queen Mary
Chicago, Illinois
Queen Mary in Chicago’s Wicker Park neighborhood is a British Navy-themed bar—don’t worry, there are zero staff in royal regalia—with all the trappings of a classic Chicago tavern: dark wood, very little sunlight, friendly staff. The martini service, maybe the best in the city, represents a bright contrast to the setting: the glass comes on a gold tray with an icy sidebar for the leftovers. It’s pure elegance. Complement it with the smoked whitefish dip, which is served on Saltines. —MS
Dirty Boi
Bar Métier
New Orleans, Louisiana
Flaunting the flavors of the Big Easy, the Dirty Boi is like a Gulf Coast oyster—briny with a slap of gumbo bitters for a kick. —Sirena He
Promises Promises
Cure
New Orleans, Louisiana
Cure, New Orleans’ iconic cocktail bar, has a menu overflowing with classics. But this citrusy dry martini, made with grapefruit liqueur and served on the rocks, is its shimmering jewel. —JDS
Columns Martini
Columns Hotel
New Orleans, Louisiana
You can have it all with this one. It’s a luxurious mix of gin, vodka, and vermouth, with a CSA box worth of pickled vegetables on the side to personalize your sip. —SH
Mediterranean Freezer Gibson
Margot's
New Orleans, Louisiana
Plucked right out of the freezer and topped with a pearl onion, as is de rigueur, this Gibson takes inspiration from the Mediterranean coast with undercurrents of olive oil gin and basil eau de vie. —SH
Espresso Martini
Room for Improvement
Portland, Maine
Room for Improvement's classic combines Maine's Allen coffee brandy, Giffard's Banane du Brésil, cold brew, and dark rum for a high-wire (and highly wired) back-alley beauty. —JDS
Parmesan Leek Galette
Standby
Detroit, Michigan
Inspired by a Parisian pastry, this savory martini is made by letting gin soak up the flavors of caramelized leeks and cream cheese, and it’s topped by a crispy parmesan tuile. A sip is like a stroll through Montmartre. —OM
Martini
Bucheron
Minneapolis, Minnesota
A cold night, a plate of warm foie, a frigid martini—made with Future gin and local vodka. This, for our money, is the best way to spent a night in Minneapolis. —JDS
Magnolia Martini
Wonderbird Spirits
Taylor, Mississippi
You think that the midsummer pleasure of inhaling a magnolia blossom could not be bettered. Then you sip this freezer martini, made with Wonderbird’s Magnolia Experimental No. 97 Gin. The florality of the spirit, distilled from locally harvested petals, is balanced with an extract of fig leaf and the spice of Lustau’s white vermouth blanc vermouth. Summer on demand, in the palm of your hand. —Beth Ann Fennelly
Seaside Martini
Bardot Brasserie
Las Vegas, Nevada
Gin and vodka mingle in this martini, and both play well with the accompanying pearl spoons of briny caviar and salty sea grapes. For pure bliss, toggle between bites and sips. —OM
Different Ships Martini
Lil’ Deb’s Oasis
Hudson, New York
Lil’ Deb’s Oasis, a joyous and radically inclusive gem, serves deeply pleasurable “Caribbean comfort food.” Their Different Ships martini, proudly wet & dirty, balances the botanicals in Forthave Blue gin with Henriques e Henriques medium dry madeira and a generous splash of the brine from preserved Marrakesh limonettas—the pungently sour variety essential to Moroccan cuisine. The madeira and brine bring the alcohol down, so what you get is a legitimately food-friendly martini, perfect for pairing with the amped-up flavors on offer. The effect is like a preserved lemon of the mind. —Peter Barrett
Chihuahuan Martini
Bar Calico
New York, New York
The base spirit, sotol, gives this unique martini a vegetal flavor reminiscent of eucalyptus. Then aloe liqueur gets stirred in, and the result refreshes you like rain in the desert. —SH
Dirty Eliá
Caviar Kaspia
New York, New York
Some martinis involve olives skewered on a cocktail pick; others, though, taste like a poetic tribute to olives themselves. This one, served at the Manhattan outpost of a famous Parisian fish-egg temple, incorporates a luxurious Greek vodka that’s actually made from olives—Kástra Elión—and shimmers with downright bioluminescent bubbles of brine. Behold the curve of the glass, the Mediterranean hue. Looks matter, with a martini, and this one looks utterly magnificent. Against the odds, it tastes just as good.— Madison Vain
Candarin Orange
Bar Contra
New York, New York
This tequila-based spin on a 50/50 rips traditional definitions to shreds, balancing citrus notes from the mandarin orange with a subtly sweet floral liqueur. —SH
Steakhouse Martini #2
The Dead Rabbit
New York, New York
There is a time and a place for dainty martinis. Shrunken portions with frilly twists. And then there is every other night of the week. This is that martini: big as well as bold. With a walloping base of vodka infused with charred lemons and vermouth infused with rosemary, it wipes away a whole day’s worth of worry in a single sip. Bottoms up. —MV
Wet Martini
Eel Bar
New York, New York
Here, at the embassy of the Basque Country on the Lower East Side, the wet martini (London dry gin and two French white vermouths) slithers like a feel-good eel on a Friday night. —JDS
Pearl Martini
Lounge on Pearl, The Wall Street Hotel
New York, New York
As the name suggests, this martini is bright and smooth—and it’s got hidden depths. Take a few sips and let the hint of bergamot slowly reveal itself. —SH
Dirty Mango
Sip & Guzzle
New York, New York
The Dirty Mango replaces the standard olive with mango plus a touch of sherry for a tart and tangy twist on a classic dirty. —SH
King Tusk
Tusk Bar
New York, New York
Here’s what they do. They infuse the gin with lemongrass, barley tea, osmanthus flower, and the fruit known as Buddha’s hand. Sounds like a lot, but the chorus of flavor elevates the King Tusk to Valhalla-level, available either as a two-sipper or an all-night nurser. —JDS
Kangaroo Martini
Yaowarat
Portland, Oregon
The potent Kangaroo is what you need before you dig into a bowl of noodles here: two and a half ounces of vodka combined with a dry, bitter blend of vermouths. Talk about a kick. —OM
Espresso Martini
La Disquera
San Juan, Puerto Rico
Grab a stool next to the DJ station and watch the silver-foxed Simon Baeyertz spin triphop while you sip his espresso martini. And prepare to move your body, because that Puerto Rican coffee will power you through the night. —OM
Espresso Martini
Clarke Cooke House
Newport, Rhode Island
People have been doing fabulous things in Newport since the Gilded Age, so it’s no surprise to find excellent martinis in this city of mansions. The best, though, is the espresso martini at Clarke Cooke House. The achievement isn’t in the ingredient list—Absolut Vanilla, Kahlúa, and espresso make a familiar blend—but in the execution. Shaken, shaken, and then shaken even a little longer, the thing is served arctic cold and downright fluffy. —MV
House Dirty Vodka Martini
The Darling Oyster Bar
Charleston, South Carolina
Order whatever you want at The Darling. You’ll be happy. The oysters are affordable and the downtown space, right on King Street in the heart of the Peninsula’s ongoing party, is gorgeous. Understandably, many people opt for an insane Bloody Mary—the Captain comes with a garnish of shrimp, king crab, and a hulking lobster claw (!). But choose a dirty vodka martini and you’ll be ecstatic. Briny and vigorously mixed, it tastes like the sea right as it hits the rock. —MV
Seaweed Martini
Locust
Nashville, Tennessee
Vodka comes splashed with vermouth, seasoned with clarified shellfish juice, and garnished with foraged seaweed. It’s like taking a boozy gulp of the sea. —OM
Beertuni
Uptown Sports Club
Austin, Texas
A pair of briny olives tossed into a light, ice-cold lager equals a magical concoction that tastes even better in the punishing Austin heat. This one is a porch-pounder. —OM
El Jardin
Bar Bludorn
Houston, Texas
Less a drink in a garden than a garden in a drink, El Jardin combines blanco tequila, extra dry vermouth, kummel, lemongrass mezcal, and a bouquet garni into a well-balanced powerful tequila martini. —JDS
Mayfair Martini
Marigold Club
Houston, Texas
As the player piano bangs out “Uptown Girl” and plateaux of oysters float by like luxe jetsam, this vodka martini, chill to the bone, cuts the noise with brilliant salinity. —JDS
Classic Martini
Landini Brothers
Alexandria, Virginia
Tami, the been-here-forever bartender, takes her time. She gives your glass the Shackleton treatment—it’s polar-iced before the booze—and she serves classics in a manner that would extract a nod of approval from your grandmother. What matters at Landini’s are the vibe, the choreography, and the ingredients, but no one preens about it. This untrendy Old Town hideaway is as discreet as a mistress. Canoodle in a corner where her pours are dangerous, but your secrets are safe. —Jason Tesauro
Lola Martini
Familyfriend
Seattle, Washington
Coconut gin. Sweet vermouth. Savory droplets of green scallion oil. Elmer Dulla’s tropical martini is unlike any other, and it pairs well with Familyfriend’s Guamanian fare. —OM
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