How cocktail trends take hold is a mystery. Why is the classic Martini as popular today as it was in the Mad Men era? And how did the Negroni, the bitter Campari-based aperitivo, become so ubiquitous on American cocktail menus? The recent surge in booze-free mocktails makes more sense, mirroring the rise of wellness culture and the sober-curious movement.
MARTINIS
The Martini revival is fueled as much by theater as taste. Presentation is everything: oversized olives, bespoke glassware, sidecar carafes reclining in bowls of crushed ice. Done right, the Martini is undeniably chic. It is also endlessly customizable—gin or vodka, extra dry or extra dirty?
Palm Beach tipplers are Martini-mad these days. “The Dirty Martini is among our biggest sellers,” says Alaina Donato, bar manager at Mr. B’s Tavern. Her extra-dry house version comes with no vermouth at all. “When people request vermouth, I will simply spray the glass with Noilly Prat,” she says. Her Extra Dirty Martini is filthy, with a full ounce of olive brine mixed in.
Mary Lou’s is the ultimate Palm Beach Martini destination, with eight variations shaken tableside. “I am British, so naturally I am a fan of gin Martinis,” says general manager Mit Amin. “I’d suggest the Butterfly Blossom, made with a lavender syrup and Widges gin.” Another favorite is the Lemon Feta Martini, with feta fat-washed Bombay Citron Pressé gin and a feta-stuffed olive…