Listen, we are living in a golden age of martinis. Espresso martinis are fueling the masses, the East River water is making dirty martinis dirtier than ever, and some bartenders are doing things with gin that should probably require a permit. It is a beautiful and chaotic time.
Enter The Martini Project your spirited guide to NYC’s best dirty martinis. There’s no crying over spilt milk, but we allow for the occasional tear over a tasteless martini. We are here to separate the crisp from the cringe and the briny from the bland.
This is not just a list. This is a mission. And it comes with blue cheese stuffed olives.
Introducing the TA-TA Method: A Scientific Approach to Martinis. Taste, Ambiance, Temperature, and Accoutrement.
Perfection in a glass. Smooth, briny, crisp, and exactly how a martini should taste.
The kind of place that makes you want to stay for three more. Dim lighting and jazz.
Brain freeze in the best way. Ice-cold, condensation on the glass.
Chef’s kiss. Extra olives, side of crackers, perfectly expressed citrus.