Best Martini (2001)


At six ounces it's not the most generous pour in town. And at eleven dollars a pop, it's certainly no bargain. But about a year ago Nemo, a first-rate restaurant with a highly creative kitchen and a lovely ambiance, changed its martini presentation in a way that deserves recognition. After complaints from customers that their martinis were losing their chill before the last drop (a common predicament in the subtropics, especially if you dine on Nemo's open-air patio), staffers sought a solution. The result: A chilled-cone glass embellished with the garnish of your choice and accompanied by a miniature ice bucket holding a small carafe. Inside the carafe is your hypothermic gin (or vodka for heathens) and hint of vermouth. Voilà! Pour at your own pace and with assurance that the gin (or vodka for heathens) can be returned to ice for prolonged cooling without dilution. A truly elegant method of preserving the delicate essence of this most sophisticated of cocktails.


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