Best Martini - 2013
When you're working with a drink that's crafted by formula, how many different variations can you really find? When it comes to the martini, the answer is plenty, since over the years the rules were bent enough to allow for just about anything in a coupe glass to be listed as a martini on a menu. By our count, though, a martini should be part gin and part dry vermouth (we're partial to a two-to-one ratio ourselves), perhaps floated with orange bitters, stirred, and garnished with a lemon twist or olive. Henry Public toes that line with just the slightest creative liberty: The Cobble Hill bar uses two vermouths, Dolin Blanc and Dolin Dry, for depth and texture. It works wonders.