There’s no denying the Martini’s current hold on cocktail culture. In the past few years we’ve seen it capture bartenders’ imaginations across New York City, featuring everything from mango eau de vie to MSG. And while a super-crisp, ice-cold classic will always be tried-and-true, there’s plenty to enjoy in its more inventive forms, as evidenced by this year’s tournament.
We thought we covered the best Martinis New York had to offer in last year’s Martini Madness, but the competition was so tough — and the reception so resounding — that we took up the challenge again for 2025. With another 32 Martinis to try, it was no easy feat, but a worthy task nonetheless to find this year’s champion.
In recognition of their success, last year’s Final Four — champion Maison Premiere, runner-up Eleven Madison Park, Lobby Bar, and Bonnie’s — were included again in this year’s competition. But do they have what it takes to knock out 28 new contenders? Follow along over the next two weeks for our full Martini Madness breakdown — and find out which Martini secures the top spot on April 7.
MANHATTA
CLEMENTE BAR
Maison Premiere
Le veau d'or
Death & co.
hillstone
pearl box
schmuck
SWEET 16
Dear Irving
Maison Premiere
The Tusk Bar
Bonnie's
Long Island Bar
Lobby Bar
Bar Goto
Eleven
Madison Park
Eleven
Madison Park
Lobby Bar
Bonnie's
Maison Premiere
FULL BRACKET
THEODORA
SCHMUCK
Click to reveal the winner
Schmuck
Schmuck martini
As the champion of 2024’s Martini Madness bracket, it felt only fair to test again the merits of Maison Premiere’s celebrated Old King Cole rendition. Made with freezer-cold Old Raj Gin, a quarter ounce of Bordiga Extra Dry Vermouth, and orange bitters, it’s an expertly made take on a classic that still impresses with its potency and theatrical preparation, should you occupy a table rather than barstool. While it doesn’t push any boundaries like some of the other Martinis in this tournament, it certainly hits the spot for those in search of a stiff drink.
ELITE 8
FINAL 4
CHAMPIONSHIP
Tucked away beneath Flatiron’s recently-opened La Compagnie Wine Bar location you’ll find Experimental Cocktail Club, a multinational cocktail institution that returned to New York City late last year. The basement bar serves up several innovative (dare we say experimental) cocktails, one of which is the “The 80s Called, They Want Their Martini Back.” As the name suggests, the cocktail takes inspiration from the Martinis of yesteryear in its long list of ingredients, though delivers a profile that’s far superior to the unbalanced concoctions that dominated the decade in question. A stirred mix of gin, aquavit, white wine, bianco aperitif, and rhubarb smoked olive oil, it’s a certified booze bomb, delivering bittersweet herbal and licorice notes. It’s also a textural marvel, drinking more similarly to a clarified Milk Punch than a Martini, and is especially satisfying when you’re looking for something out of the ordinary.
Manhatta is known for its sweeping city views, thoughtful tasting menu, and creative cocktails named for New York neighborhoods. When your Martini hankering strikes, order the Upper West Side, a cocktail inspired by one of New York’s favorite breakfast staples: the bagel. With Beefeater Gin, Haku Vodka, Cocchi Americano, and Lillet Blanc, everything bagel seasoning and capers join the party to create a cocktail that delivers on the promise. Onion, poppy seed, and salt notes leap out of the glass — a seasoned bagel chip garnish helps with this — onto a pleasantly textural palate. At $24, it’s certainly more of a splurge, but sipping an NYC-inspired take on a classic cocktail while staring out at the cityscape simply can’t be beat.
Located just above the legendary dining room of Eleven Madison Park, the newly opened Clemente Bar provides equally impressive hospitality but in a completely different setting, inspired by and adorned with the work of artist Francesco Clemente. The bar’s namesake Martini — served in an appropriately artful glass — is a tribute to how Clemente split his time between Italy and India, using Italian ingredients while incorporating flavors from Indian cuisine. The spec includes vodka and gin — both fat washed with green-curry infused olive oil and saffron — mixed with Cocchi Americano and vermouth, lending to a balanced, approachable palate. The style rings true to a classic Martini, but with a verdant complexity reminiscent of fresh herbs and honeydew melon. The real surprise comes when you bite into the olive. Pickled in-house and infused with spices, it’s a verified flavor-bomb.
Eleven Madison Park’s Leek cocktail isn’t a permanent fixture on its bar menu — as with most other things at the 3-Michelin star restaurant, it was always meant to be seasonal. But it’s so good, and so popular, that guests might be lucky enough to get it if they ask nicely. Which is what we did this year to give 2024’s runner-up Martini another try. With its pronounced vegetal notes from an infusion of caramelized leeks, onions, and garlic, it’s just as savory as we remember while still being balanced and feeling like you’re drinking a Martini. And its house-pickled onion garnish brings the concept full circle. As always, EMP’s hospitality makes the entire experience a pleasure, but even without it, the Leek still holds its ground.
Named after, and inspired by, one of the world’s most iconic serves, the Duke’s Martini at Hotel Chelsea’s Lobby Bar made it to the final four of Martini Madness in 2024 thanks to its interactive tableside preparation and ice-cold boozy precision. Since our last visit, the bar has switched out the base spirit of Tanqueray No. Ten for Bombay Sapphire, though the three olive and lemon garnish remains the same. So, too, does its ritualistic preparation: a giant V-shaped Martini glass is rinsed with vermouth, which is then poured into a sidecar containing the garnishes. The glass is then filled with an extremely hearty pour of ice-cold, undiluted gin, leading to potent sips and an understandable two-drink per guest maximum.
This iconic Brooklyn bar offers a few variations on the Martini on its extensive menu of classic cocktails, including this delightfully aromatic expression. Made with gin, bianco vermouth, apricot eau de vie, orange bitters, and served with an orange twist, its floral flavor profile rings true to the Gin Blossom name. At a time when the city is filled with more and more savory Martini expressions, this version provides an option for those craving a fruit-forward take, with notes of orange zest, honeysuckle, and peaches. Served with a sidecar on ice for guests to drink at their leisure, this Martini is a relative steal at $18.
Most Martini enthusiasts have their own highly-specific specs down pat. But at Midtown’s recently revamped French haunt Le Veau d’Or we encourage guests to abandon their rehearsed order and opt for the restaurant’s innovative take on the drink instead. The Martini “Our Way,” designed by bar director Sarah Morrissey, is presented in two different glasses. One is a traditional Martini, made with Old Raj gin, González Byass dry vermouth, and orange bitters. The other is a refreshing highball made with vermouth, Vichy Catalan sparkling water, and the very same ice that was used to stir the Martini. While the cocktail provides an experience that feels markedly different from any other in the city, the flavor profile is still authentic to a traditional Martini — and one composed of the highest quality ingredients at that.
From the team behind Rolo’s, Hellbender opened in Ridgewood in February 2024. While billed as a Mexican American restaurant, it could just as easily be described as a buzzy neighborhood bar that also serves great food. Hellbender’s namesake freezer Martini almost recalls a Martinez, with a profile that leans bitter-sweet with a punchy depth of flavor that strays well off the beaten path. The bar achieves this by pairing the usual cast of gin and dry vermouth with Martini & Rossi Ambratto and Rhum J.M. VSOP, an aged rhum agricole. The latter ingredient not only lends a hint of savory funk, but it ties the drink back to a menu that leans Latin- and tropical-focused and rum-driven. Meanwhile, a simple lemon twist provides a refreshing citrusy pop to each sip.
Death & Co. made its bones serving dialed in classics as well as house creations that would go on to be considered modern classics. But the East Village bar’s take on the Martini is far from classic in composition (and may very well be the only drink in this tournament that can be purchased in the form of a poster). Plymouth Gin serves as the base spirit, though it’s more accurate to describe it as the platform on which the other ingredients shine. Most notable among them: aquavit, fennel liqueur, and white crème de cacao, which prove to be a bold and thought-provoking combination. By contrast, the serve is understated — a lemon twist garnish expressed (then discarded) over a dainty, unassuming Nick & Nora glass.
There’s been a lot of buzz around the Martini at Hillstone, the elevated chain restaurant that draws daily crowds of hungry and thirsty guests to its Park Avenue address. And for those who prefer their Martinis bone-dry, it’s a hard one to beat. Order a Vodka Martini and four ounces of shaken Tito’s will arrive in a chilled V-shaped glass, garnished with your choice of a twist, olives, or goat-cheese-stuffed olives (which you should get, if that’s your thing). Opt instead for gin and you’ll get Tanqueray served the same way. It’s a fairly straightforward affair, made special by Hillstone’s renowned (and copied) mid-drink glass switch, in which your remaining cocktail is poured into a fresh frozen glass. If you’re after a bone dry Martini with minimal frills, Hillstone does the trick.
In under a year since opening day, the Corner Store has become one of the city’s “sceniest” hot new restaurants, having been frequented by the likes of Taylor Swift and Justin Bieber. But celebrity visits aside, the Corner Store has also accrued substantial hype via social media — specifically, diners raving about the spot’s Sour Cream & Onion Martini. Served with three sour cream and onion chips on the side, the cocktail’s flavor profile certainly lives up to its name, but perhaps in a way that lacks finesse. Cream-washed Condesa gin and infused vermouth make up the build, but their botanicals are more or less undetectable beneath the assertive melange of sour cream, dill, and onion. If you like these things and like a Martini that’s less spirit-forward, this one’s for you.
Swanky might be the best word to describe Pearl Box, the hot new ‘70s-inspired cocktail lounge from the team behind Heroes and Tokyo Record Bar. But don’t let the scene (or the caviar service) distract you from the well-constructed classic Martini. A potent mix of Pollinator gin and Mancino Bianco vermouth that gets a lift from a good dose of lemon oil, it’s a little bit herbal and a little bit bitter, but still hews close enough to the classic. At $24, it’s on the pricier side, but good enough to savor alongside the popular candy bowl.
The West Village outpost of famed Tokyo cocktail destination The SG Club, Sip & Guzzle is a dual-level concept that opened to some buzz in 2024. On the ground floor, the scene is filled with jovial bargoers drinking refreshing highballs, but a few steps downstairs guests find an intimate, high-end lounge. There, the cocktails land on the more complex side, with cerebral concepts like the Mirepoix Gibson. For those unfamiliar, mirepoix is the trio of diced onion, celery, and carrot that’s considered the foundation of French cuisine. This inspiration comes to life with carrot eau de vie, celeriac london dry gin, onion-washed dry vermouth, and Chardonnay, presented in a glass dusted with powders of the three vegetables. A deeply savory riff, the drink is successful at translating those vegetal flavors into liquid form, and is perfect for anyone who enjoys adding an extra bouillon cube or two to their recipes.
Before savory Martinis became as common as Spicy Margaritas in New York’s bar scene, there was Bonnie’s MSG Martini — one of the Cantonese-American restaurant’s signature cocktails and a 2024 Martini Madness semi-finalist. Available with a base of gin or vodka, it promises to please salt-loving Dirty Martini drinkers with its inclusion of Castelvetrano olive brine and MSG powder. Shaoxing wine takes the place of dry vermouth, while the gin version arrives with an olive and lemon twist garnish, and the vodka-based iteration bears three pitted olives. Both pair seamlessly with a half dozen East Coast oysters and ginger-white peppercorn mignonette.
One of the most anticipated openings in recent NYC bar history, Schmuck is the brainchild of Juliette Larrouy and Moe Aljaff, a duo that made a name for themselves via food-focused cocktails considered among the best in the world. In that sense, the Schmuck Martini is an outlier on the bar’s menu, a statement of sorts that stands in contrast to drinks like Patio Pounding Pear and Bread With Tomatoes. That’s not to say this is a simple, straightforward Martini, though. Starting with the ingredients, it comprises an equal blend of Fords gin, shochu, unaged Armagnac, and blanc and dry vermouths, with a single olive garnish. There are theatrical and interactive elements to enjoy, too: a glass swap half-way through to keep the drink ice cold, and a DIY dropper of Frankies 457 olive oil for extra flavor and an added textural component. Overall, this is a unicorn of a cocktail, a Martini unlike any other but one that somehow still feels classic.
Flatiron’s new seafood-focused spot Time and Tide leans heavy into the seafood theme, with dishes like cacio e pepe squid, seared swordfish, and a comically large cheddar goldfish biscuit. This concept comes across on the cocktail menu too, with drinks featuring ingredients like nori and a mezcal shot served with uni. Their take on a Martini interprets the theme in the form of a smoky flavor profile. A recipe graciously shared by the acclaimed Bar Leone in Hong Kong, it has a vodka base and uses house-smoked olive brine to amplify its savory notes. The drink is garnished with a sizable smoked Gordal olive, which provides an enjoyable snack. For anyone who orders their Martini extra, extra filthy, this one’s for you — the intensity of the smoky brine is not for the faint of heart.
Borgo’s grand dining room, filled with tall taper candles, white tablecloths, and a roaring fireplace, certainly makes a statement, and fittingly, so does its Martini cart. Order the restaurant’s version of the drink and a server will come over to build the entire cocktail tableside, explaining each meticulously thought-out ingredient. For the Martini No. 4, a mix of Four Pillars Olive Leaf Gin, Equipos Navazos fino sherry, and house-made fennel bitters is topped with a pickled onion garnish for good measure. The result is a deliciously herbaceous and nutty take on a Gibson. One disclaimer: like most of the menu, the Martini spec changes seasonally. But one thing is guaranteed: guests who order the Martini at Borgo will be treated to a show — and the interactive service makes the drink’s $26 price tag much more digestible.
Prospect Heights’ Cafe Mado might be known for a few things — the Caesar Salad, “the Tony” mortadella sandwich, its house-made sodas — but the all-day café’s Martini is an unexpected highlight on the menu. With gin as its base, it swaps out vermouth for Savagnin, a white wine from France’s Jura, which offers the cocktail a sherry-like oxidative note that’s appealing and just different enough to stand out. Lest it veer too far from the classic, a juicy expressed lemon twist keeps things fresh and vibrant. And at $16, it’s a compelling way to start a meal.
Like most successful food-forward cocktails, the Xitomatl at Fort Greene hotspot Theodora was born out of the kitchen. When a savory-sweet tomato water was created as a chilled-down palate cleanser for a special tasting menu, the bar team knew it had to feature in a cocktail. The resulting drink, named for the Nahuatl word for tomato, is spot-on. It combines Fords gin, Dolin dry vermouth, and a good dose of the aforementioned tomato water. This Martini has just the right amount of umami but a final flourish of verdant herb oil nudges it close to sublime. And with a full sidecar waiting over crushed ice, it’s essentially two drinks for one, which you’ll definitely want because it’s that good. Unfortunately for everyone, you won’t find it on the menu at Theodora year-round like many of the other Martinis in this competition, but it’s well worth waiting for (and ordering as often as you can) once tomato season rolls around.
Dirty gin Martinis can be challenging to pull off, but the folks at Eavesdrop have got it figured out. At the intimate Greenpoint listening bar, bartenders whip up the Japanese Dirty, an ice cold combination of Japanese gin, Bermutto vermouth, olive brine, and both Sakura and orange bitters. While olive brine can often overpower gin’s floral essence, the botanicals of Ki No Bi still shine through here, offering bright yuzu, ginger, and juniper notes. Equal parts herbal and salty, this cocktail delivers robust botanicals and a pleasant savory edge, making it ideal for those just dipping their toes into the realm of Dirty gin Martinis.
Opened in July 2024 by the team behind Martiny’s, Midnight Blue is a hotspot for live music and cocktail lovers alike. You’ll find a handful of Martinis on the menu at the Gramercy bar, but for something more savory, opt for the European Dirty. Based with oregano-infused Fords gin, Asahiyama Junmai sake, Green Chartreuse, and Muyu Vetiver Gris Liqueur, the cocktail gives off an almost pizza-like aroma with oregano undeniably leading the charge. The herb’s punchy flavor is emphasized by the signature herbaceousness of Green Chartreuse, and Muyu Vetiver Gris, a woody liqueur, offers intense vetiver and patchouli notes. With a hint of creamy sweetness lent by the sake, the cocktail is delicious in its own right, though the real star of the show is the caperberry garnish. Oversized and packed with salinity, it’s a perfect snack to pair with the jazz concert happening on stage.
The Martini takes a seaside vacation at Smithereens, the East Village’s swanky new subterranean spot. Made with seawater gin, pu-erh tea, and seaweed, the Seaweed Martini might sound like a take on the Dirty, but drinks like it was crafted for those who enjoy the cocktail bone dry. Served sans garnish, it has a vibrant bouquet of botanicals that washes the palate with citrus peel, green herbs, and a healthy heap of salt from the seawater. The vibrancy is given an earthy edge via pu-erh tea, which imbues the cocktail with a woody, almost mushroom-like undertone and weighty mouthfeel. While a departure from what we were expecting, this cocktail is crisp, refreshing, and just $18, something of a steal in New York City.
Meeting at the intersection of a Dirty Martini and a 50/50, Kiko’s namesake Martini is a near-perfect balance of sweet and savory. An herbaceous gin base (Roku) powers the cocktail with the addition of vermouth and sake rounding things out, the former lending sweetness and latter providing an umami-like richness. Sea lettuce ups the umami ante, though any over-the-top salinity is kept in check with just the right amount of yuzu oil. Straightforward, approachable, and listed for less than $20, the Kiko Martini is a true crowdpleaser.
Tucked away inside Brooklyn’s Industry City complex, Bitter Monk (the sibling establishment to Harlem’s Sugar Monk) shares a space with Atheras Spirits, the bar’s new micro-distillery, whose small batch amari and liqueurs feature prominently in its cocktails. The Fauna & Flora Martini is one such example — its mushroom-infused gin and dry vermouth providing a mere foundation for its Cybele herbal liqueur and herbal bitters. The pre-batched mix is drawn straight from the freezer, where it achieves a slush-like texture, and served with a sprig of air-fried tarragon. Sweet, savory, and exceedingly herbal, it might not be for Martini purists but it’s an excellent showcase for the flavorful house-made liqueur.
A tropical-focused bar might seem like an unlikely location for one of the city’s best Martinis, but Sunken Harbor Club never disappoints with its thoughtful proprietary creations and inventive takes on classics. The Immortal Martini ticks both of those boxes, fusing sesame oil fat-washed Roku gin with blanc and dry vermouths, red pepper tincture, and a cucumber ribbon garnish. The flavors unfold in that very order: savory booze sets up prickly pepper heat, which is then extinguished by a refreshing spray of cucumber. Save the garnish for after the last sip to ensure one final explosion of flavor — the liquids by then having soaked into the cucumber. More modern riff than classic interpretation, this savory Martini merits a visit to Sunken Harbor Club and a (brief) detour from the bar’s tropical delights.
The Rockwell Place has built a reputation for making great drinks in a friendly, neighborhood setting, with a fun, boundary-pushing menu. It’s also been known to devote entire sections of the menu to themes, so naturally there’s a Martini menu on offer. The drink the bar is most proud of on this list is the Paratini, a light, refreshing take. With dill-infused rum, aquavit, bianco vermouth, and sherry, it’s by no means a classic — the bar calls it “Martini adjacent” — but it’s delicious nonetheless. And served ice cold, it goes down almost too easily.
This exclusive bar tucked into the back corner of NoMad’s Fifth Avenue Hotel features a diverse list of cocktails, each named for a destination around the world. Inspired by a colorful and lively neighborhood of Colombia’s Cartagena, the Barrio Getsemani leans on the tropical side of the spectrum. But that doesn’t mean it's overly sweet or heavy. Made with gin, aguardiente, passion fruit, sherry, and cherry bark vanilla bitters, the drink still lands on the palate like a cool, clean, and crisp Martini, but with subtle notes of underripe mango, lime, and tangy passion fruit. For a high-end hotel bar, the $22 price tag was relatively refreshing, especially given that each guest receives a complimentary bucket of popcorn.
Opened in March 2024, San Sabino is the seafood-focused sibling restaurant of popular NYC establishment Don Angie in the West Village. The spot’s signature Scottie’s Martini is a batched affair, and a chef’s cocktail to the fullest extent. Tito’s vodka sees an extensive fat-washing treatment with butter, garlic, oregano, chili flakes, and breadcrumbs toasted with butter and olive oil. Although there’s no vermouth present, a splash of pepperoncini brine accounts for the remainder of the drink’s spec. And the whole shebang is topped off with the pièce de résistance: two colossal feta-stuffed olives sprinkled with Calabrian chili powder. Every briny, savory sip of this drink is punctuated by peppery spice, making for a profile akin to a juicy Italian sub with all the fixings. It may not be traditional by any stretch, but this is a balanced, creative take on a Dirty Martini that we’d certainly order again.
Bar Snack
BOAT SNACK MARTINI
Williamsburg’s Mr. Melo features a number of Greek-inspired drinks and dishes, and while that theme is apparent in its food menu, the cocktail selection showcases a more subtle Mediterranean influence — save for drinks like its Feta Brine Martini. Crafted with both feta and olive brines, white vermouth, and Misguided vodka, the cocktail strikes a happy medium between a classic Dirty Martini build and outside-the-box thinking. It presents a quintessential savory, briny profile, but the added funk from the feta sets it apart. Mr. Melo isn’t trying to reinvent the wheel here, and we’d like to see feta incorporated into the garnish, as it’s currently served with a standard pimento-stuffed green olive. But at just $13, it’s near-impossible to find a better value for a Martini at a bona fide cocktail bar in NYC.
Mr. Melo
FETA BRINE MARTINI
Williamsburg’s Bar Madonna is serving creative spins on Italian American drinks and dishes that push the boundaries of tradition without feeling disingenuous. Rather, it brings that cuisine and cocktail culture into the 21st century with things like a smashed meatball parm sandwich and a Limoncello Milk Punch. The Nonna’s Half & Half is a playful Vesper riff crafted with Bombay Sapphire gin, Ketel One vodka, Gran Bassano white vermouth, and Bordiga Bianco vermouth. Served ice cold in a textured Nick & Nora glass filled to the brim, the drink opens up with an array of floral aromas and citrus notes, accented by an understated lime coin garnish. The dual vermouths mimic the profile of Lillet Blanc on the palate, and a pleasant briny, oxidative character shines through with every sip. The gin’s botanicals are detectable, but ultimately this is a celebration of white vermouth and a balanced and delicious Martini-lover’s Vesper.
Bar Madonna
Nonna's half & Half
Credits
Co-founders
Joshua Malin
Adam Teeter
Editorial
Tim McKirdy Pete O’Connell Joanna Sciarrino Hannah Staab Olivia White
Design & Art Direction
Danielle Grinberg
Illustration
Haruko Hayakawa
Photography
Jeff Brown
While Experimental Cocktail Club’s ‘80s-influenced build is a great out-of-the-box option, it couldn’t beat Manhatta’s savory everything bagel–inspired Martini.
In this Daniel Humm Hospitality showdown, Clemente’s green curry creation just beat out EMP’s savory seasonal Leek cocktail — but it was a neck and neck finish. With both bars located in the same building, why not try both and decide for yourself?
Clover Club’s Gin Blossom charmed us with its fruity, floral flavor profile, but Le Veau d’Or’s two-part take on the cocktail took the Martini experience to the next level.
Two of the booziest Martinis in New York left us with no doubts: Maison Premiere’s Old King Cole, with its superior ingredients and preparation, is the deserving winner of this ice-cold ABV battle.
Both Martinis skewed unexpectedly (and enjoyably) sweet and savory, so judging this match-up was extremely tough. Ultimately, Death & Co.’s Spyglass was more complex and more memorable.
The Corner Store’s Sour Cream & Onion might be the ‘Tini of the moment, but our hearts belong to Hillstone’s no-frills rendition, which overdelivers on the sum of its (very few, shaken) parts.
Flashy though it may be, Pearl Box impressed with its well-crafted classic Martini, knocking out Sip & Guzzle’s vegetal, culinary-driven take.
Bonnie’s MSG Martini was once revolutionary, but more inventive takes have since emerged and the OG — sadly — feels a bit tired. The gin and vodka versions we sampled this year were a little too salty and overdiluted. Schmuck’s Martini, meanwhile, was flawless.
While Time and Tide amplifies the flavors of a classic Dirty Martini with its smoked olive brine, Borgo won us over with its flashy tableside service and house-made fennel bitters.
We loved the compelling oxidative note of Cafe Mado’s Martini, but it just couldn’t beat the herbal, tomato-y goodness of Theodora’s Xitomatl.
Both Eavesdrop and Midnight Blue impressed with international takes on the Dirty Martini, but the latter’s oregano-infused variation scored big on flavor and originality.
Smithereens and Kiko both offer crisp, salty takes on a gin Martini, but the Seaweed Martini narrowly beat out its competitor on value and creativity.
From one of the early-round Battles of Brooklyn emerged one clear winner: Sunken Harbor Club’s Immortal Martini. Every aspect of the drink felt more considered, more inventive, and ultimately more likely to inspire a repeat visit.
Both riffs brought a surprisingly tropical twist to the classic Martini, but the Rockwell Place’s crisp Paratini just edged out its competitor.
Inventive though it is, the chicken-seasoned Boat Snack Martini couldn’t beat out San Sabino’s flavorful briny rendition.
Mr. Melo’s dual-brine delight offers some of the best bang-for-buck in the NYC Martini landscape, but Bar Madonna’s Vesper beat it by a hair with its balanced, floral profile.
San Sabino’s creative take on the Dirty Martini is a spicy, savory achievement in its own right, but Bar Madonna’s Vesper riff clinched the win with its elegant presentation, spirit-forward complexity, and overall drinkability.
Faced with another Brooklyn opponent, Sunken Harbor Club once again emerged victorious. This time thanks to its slightly more classical composition, superior balance of flavors, and an edible garnish that proved one for the ages.
Though we’d happily return to the East Village for Smithereen’s salt-forward take, it was no match for Midnight Blue’s punchy and herbaceous spin on the Dirty Martini.
Theodora’s seasonal stunner advances for its superior flavor and value, but for guests of Borgo, the tableside Martini service is still a must.
A match-up of two classic-leaning Martinis from two high-profile openings, Schmuck emerged victorious thanks to its more interesting cast of ingredients and better bang for buck ($19 versus $24).
These two cocktails couldn’t be more different: Hillstone offered more mainstream appeal, delivering lots of booze and decent bang for buck, while Death & Co. seduced us with its enticing and unique proposition. Ultimately, we’d sooner return to the latter.
While both cocktails harness the bold, overproof power of Old Raj gin, the added flair of the vermouth-and-soda sidecar at Le Veau d’Or put its Martini over the top, unseating last year’s champ, whose three Gordal olives were on the mushy side this year.
We’ll undoubtedly have these two flavor-forward cocktails again, but Clemente’s refined take and punchy olive took the win.
Clemente Bar served up an artful drink bursting with complex green-curry spice, but Le Veau d'Or's more traditional take and accompanying vermouth highball ultimately won us over.
The components of Le Veau d'Or's Martini "Our Way"
A fierce and closely fought contest between two neighboring East Village heavyweights, Death & Co.’s Spyglass racked up points for its inventiveness but ultimately didn’t quite scratch the Martini itch as satisfyingly as Schmuck’s take.
The components of the Schmuck Martini
In an herb on herb showdown, Midnight Blue’s oregano-forward riff just couldn’t beat out Theodora’s irresistible tomato basil creation.
The components of Theodora's Xitomatl
Bar Madonna’s Vesper riff kept things more classic than Sunken Harbor Club’s Immortal Martini, but the latter’s savory, technique-driven creation lingered longer in our memory and our hearts.
The components of Sunken Harbor Club's Immortal Martini
Sunken Harbor Club’s Immortal Martini is at once rich, spicy, and refreshing — a beautifully crafted cocktail that we’ll undoubtedly return for. But Theodora’s Xitomatl, fleeting though it may be, is the savory, garden-in-a-glass riff on a Martini that we just can't stop thinking about, a very worthy challenger to any classic interpretation.
Bartender, Tiffany Tran and Head Bartender, Calvin Czypinski making the Xitomatl at Theodora.
Photo by Jeff Brown
Schmuck. co-owner, Moe Aljaff making the Schmuck Martini
Photo by Jeff Brown
How We Scored
Every Martini was tasted by VinePair editorial team members and given a rating based on quality, garnish, style, value, and overall drinking experience. Match-ups were set based on either the drink’s ingredients, the bar’s vibe, or both, with the superior Martini — based on the above criteria — advancing to the next round.
Click through the bracket to explore the best Martinis in NYC right now. Below you'll find our take on every cocktail, the results of each round’s match-ups, and more surprises along the way.
This year’s contest confirmed that New York’s bartenders are overwhelmingly treating the Martini both as a classic cocktail and a dedicated family of drinks. The latter approach offers plenty of room for experimentation and more opportunities for thoughtful flourishes. In that field, Theodora’s stunning tomato- and basil-driven take proved the best the city has to offer. But Schmuck has accomplished something even more impressive. Drinking its Martini will easily satisfy those who already have their preferred gin and vermouth pairing, and have dialed in their ratios. And it does so while also including two left-field ingredients (unaged Armagnac and shochu), offering impeccable service in the form of an ice-cold glass swap, and introducing texture to the cocktail with a rich, deploy-it-yourself olive oil garnish. It’s a fun experience with serious thought behind it. Simply put, it’s the best Martini in New York right now.
Design & Art Direction
Danielle Grinberg
Illustration
Haruko Hayakawa
Photography
Jeff Brown
Experimental Cocktail Club
Manhatta
Clemente bar
ELEVEN MADISON PARK
MAISON PREMIERE
LOBBY BAR
CLOVER CLUB
Le Veau d'or
HELLBENDER
DEATH & CO.
HILLSTONE
THE CORNER STORE
PEARL BOX
SIP & GUZZLE
BONNIE'S
SCHMUCK
TIME AND TIDE
BORGO
CAFE MADO
THEODORA
EAVESDROP
MIDNIGHT BLUE
SMITHEREENS
KIKO
BITTER MONK
SUNKEN HARBOR CLUB
THE ROCKWELL PLACE
THE PORTRAIT BAR
SAN SABINO
BAR SNACK
MR. MELO
BAR MADONNA
BORGO
THEODORA
MIDNIGHT BLUE
SMITHEREENS
SUNKEN HARBOR
CLUB
THE ROCKWELL PLACE
SAN
SABINO
BAR
MADONNA
BAR MADONNA
Sunken harbor
club
MIDNIGHT BLUE
THEODORA
SCHMUCK
DEATH
& CO.
LE VEAU d'OR
CLEMENte BAR
LE VEAU D'OR
SCHMUCK
THEODORA
SUNKEN
HARBOR CLUB
TIME AND TIDE
BORGO
CAFE MADO
THEODORA
EAVESDROP
MIDNIGHT BLUE
SMITHEREENS
KIKO
BITTER MONK
SUNKEN HARBOR CLUB
THE ROCKWELL PLACE
THE PORTRAIT BAR
SAN SABINO
BAR SNACK
MR. MELO
BAR MADONNA
EXPERIMENTAL COCKTAIL CLUB
MANHATTA
CLEMENTE BAR
ELEVEN MADISON PARK
MAISON PREMIERE
LOBBY BAR
CLOVER CLUB
LE VEAU d'or
HELLBENDER
DEATH & CO.
HILLSToNE
THE CORNER STORE
PEARL BOX
SIP & GUZZLE
BONNIE's
SCHMUCK
MANHATTA
CLEMENTE BAR
Maison
Premiere
Le veau d'or
Death & co.
hillstone
pearl box
schmuck
BORGO
THEODORA
MIDNIGHT
BLUE
SMITHEREENS
SUNKEN HARBOR
CLUB
THE ROCKWELL
PLACE
SAN SABINO
BAR MADONNA
All sorts of unexpected ingredients have made their way into the latest wave of reinvented Martinis, but few are more surprising than chicken. At the new buzzy East Village spot Bar Snack, the house Boat Snack Martini combines vodka with dry vermouth and a special brine, and gets its chicken-y essence from a bouillon blend. The drink itself is fairly dry and savory with maybe a whisper of soup, but it’s not until you eat the fried chicken skin garnish that it really delivers on its promise of poultry. Overall, it’s a cheeky take that matches the rest of the fun, inventive cocktail menu and the bar’s overall laid-back vibe.
San Sabino
SCOTTIE'S MARTINI
The Portrait Bar
Barrio Getsemani
The Rockwell Place
THE PARATINI
Sunken Harbor Club
IMMORTAL MARTINI
Bitter Monk
Fauna & Flora Martini
Kiko
Kiko Martini
Smithereens
Seaweed martini
Midnight Blue
EUropean dirty martini
Eavesdrop
THE JAPANESE DIRTY
Theodora
XITOMATL
Cafe Mado
MARTINI
Borgo
Martini No. 4
Time and Tide
Bar Leone Filthy Martini
Schmuck
Schmuck martini
Bonnie's
MSG Martini
Sip & Guzzle
MIREPOIX GIBSON
Pearl Box
Classic martini
The Corner Store
SOUR CREAM & ONION
Hillstone
Vodka martini
Death & Co.
SPYGLASS
Hellbender
Martini hellbender
Le Veau d'Or
Martini "Our way"
Clover Club
Gin Blossom martini
Lobby Bar
The duke's martini
Maison Premiere
Old king cole
Eleven Madison Park
LEEK
Clemente Bar
Clemente Martini
Manhatta
The Upper west side
Experimental Cocktail Club
The 80s Called, They Want Their Martini Back
Le Veau d’Or and Schmuck offer two of the best classic-style Martinis in NYC right now. Both put their unique stamp on the drink with considered, interactive garnishes, while not straying too far from the template. But ultimately, Schmuck eked out the win thanks to its successful deployment of unexpected spirits and the impeccable balance of its offering.
BORGO
THEODORA
MIDNIGHT BLUE
SMITHEREENS
SUNKEN HARBOR
CLUB
THE ROCKWELL PLACE
SAN
SABINO
BAR
MADONNA
MANHATTA
CLEMENTE BAR
Maison Premiere
Le veau d'or
Death & co.
hillstone
pearl box
schmuck
BORGO
THEODORA
MIDNIGHT BLUE
SMITHEREENS
SUNKEN HARBOR
CLUB
THE ROCKWELL PLACE
SAN
SABINO
BAR
MADONNA
MANHATTA
CLEMENTE BAR
MAISON PREMIERE
LE VEAU d'OR
DEATH & CO.
HILLSTONE
PEARL BOX
SCHMUCK