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.
Martinis are also serious business at La Goulue. “We serve our Martinis at 50 degrees—so cold there is condensation on the glass,” says beverage manager Xavier To Van Trang. The Marquee Martini is made with ultra-premium Altius vodka by Grey Goose and served with a caviar bump.
NEGRONIS
The Negroni—equal parts Campari, gin, and sweet vermouth—has been the backbone of the American mixology movement for more than a decade. It remains a cult favorite among top bartenders, who continue to tweak the original Italian formula.
“We reimagined the Negroni through a luxury lens,” says Dimitris Zafeiropoulos, global beverage director of Estiatorio Milos. Their white Negroni features Reserva de la Familia Añejo Cristalino tequila, Carpano Dry vermouth, and Lillet Blanc. “The rich tequila texture plays beautifully against the herbal crispness of the Carpano and the honeyed Lillet,” he explains.
Negronis are also big sellers at Mr. B’s, both in the classic format and in a house version, the Frank the Tiger, which swaps Montenegro amaro for vermouth, which “beautifully balances the bitterness of the Campari,” Donato says.
MOCKTAILS
La Goulue offers some of the most intriguing mocktails in town, featuring Opius, a Belgian collection of zero-proof “spirits.” The lineup includes Amaro with lemon, almond, and cardamom; Nigredo with toffee, caramel, and French oak; Albedo with fennel, anise, juniper, and clove; and Rubedo built on bitter orange. They can be mixed into nonalcoholic Negronis and Old Fashioneds.
For something lighter, the restaurant at the Norton Museum serves a Cucumber, Ginger & Mint Agua Frescas and an “I Don’t Want No Scrub,” made with hibiscus and raspberry teas, apple cider vinegar, pineapple juice, and jalapeño
