Unapologetic winters suit New York. Manhattan’s densely packed skyscrapers funnel icy winds through the grid, whipping around corners and freezing pedestrians to the bone. In a city that does nothing in halves, why would the weather be any different? By midday, it feels like -25. The only response is to retreat.
A declaration of indoor season – where winter is observed rather than endured. Low-lit bars, marble-topped counters, precisely fortified cocktails; nothing about the city is gentle, but there is comfort in the ritual. I arrived in January with a singular objective: to trace the sliding scale of New York’s best martinis.
Maison Première
Part oyster restaurant, part French bistro, part Old World New Orleans bar, Maison Première melds its influences into an unmistakable atmosphere. The martini here is, by consensus, one of the city’s very best. Winner of the Vinepair Martini Madness 2025 competition, Maison Première even outscored Eleven Madison Park, named The World’s Best Restaurant in 2017.
A vast horseshoe-shaped bar dominates the front room. Dark floors, deep-red bar stools and a sparkling marble counter evoke an upmarket English pub. In the second room, the magic unfolds: waiters in three-piece suits, chefs shucking oysters in perfect white aprons and brimmed hats behind the curved bar. They converse with guests and shuck oysters with practiced ease. The room hums with anticipation.
Of course, the real theatre takes the form of tableside martini preparation. Owner William Elliot took inspiration from Dukes to create Maison Premiere’s showstopper, the Old King Cole Martini ($28). Aromatic Bodiga Vermouth, orange bitters and Old Raj Dry Gin are delivered tableside on a sparkling silver tray. Martini glasses are filled with ice; a separate, ice-filled tumbler carries three plump Gordal olives and a twist of lemon peel.
After a precise stir, the ice is removed and the martini poured, with a little oil from the lemon peel diffused along the glass rim. It is astonishingly light and refreshing, the bitters and aromatics of both alcohols blending seamlessly together. For a small $4 saving on performance, their dirty martini is *seriously* not to be missed. I request mine extra dirty and vodka-based. The smooth, thick concoction is nothing short of perfection. The olives stay separate on the table, leaving it to the drinker how to enjoy them – and what a brine it is: saline, smooth, utterly delicious.
298 Bedford Ave, Brooklyn, NY 11249, United States
Gabriel Kreuther
If you’re curious about what a two-Michelin-starred martini entails, this one’s for you. Fine dining French restaurant Gabriel Kreuther offers both formal dining and a casual bar/lounge experience. This space is a far cry from the dimly-lit, quintessential New York bars I spent most of my time in, but stopping for a martini here transcends the ordinary in every way.
As you enter the restaurant, the first thing to notice is its soaring platinum ceilings, supported by reclaimed wooden beams – a nod to the traditional stick-style architecture of the chef’s Alsatian hometown. The beams encircle the dining area, subtly delineating it from the lounge while maintaining an openness; light floods the entire restaurant, located at the base of a Manhattan skyscraper. At what could be a sophisticated hotel bar, the vibe remains relaxed, though tableside martini preparation here comes with a decidedly serious price tag ($95). Hold onto your olive sticks.
The GK Luxury Martini mixes a rare gin infused with grapes and apples – Annia’s – with El Maestro Sierra Amontillada dry sherry, elevating the drink beyond your traditional concoction. You can choose between classic lemon twist, briny olives or pearl onions for your garnish. A friendly yet formal mixologist will guide you through the experience, stirring with intent to build the final product. In the bright surroundings of the restaurant bar, this drink feels supremely sophisticated. Finished tableside and served with an optional $60 serving of (unctuously creamy) caviar, every component exudes luxury.
41 W 42 Street, New York, NY 10036, United States
Temple Bar
But if it’s a dimly-lit pocket of the city you’re yearning for, Temple Bar will gladly deliver. There are no two ways about it: Temple is a sexy bar. Lighting is minimal, because everything looks and tastes better ensconced in a sultry cocoon. Time of day dissolves here, which is the perfect antidote to whatever horrors you’d like to leave at the door. At the entrance you’ll be met with a narrow, red-lit bar, where you can perch before being guided to your seat in the main room.
Temple is celebrated across the city for its martini menu, each $23. If you can’t decide on one type, trust me: it’s the Dirty Bleu that you’re looking for. Gin, olive brine, roquefort, dry vermouth and blue cheese stuffed olives – each mouthful is at once sharp, silky and unapologetically indulgent. This is the kind of bar that makes you order another without checking the time.
332 Lafayette St, New York, NY 10012, United States
The Dead Rabbit
Word is that New York’s financial district is on the rise. Hidden amongst the vast buildings and just a few blocks away from the East River waterfront, you’ll find one of New York’s most eclectic bars. Don’t be frightened by the name – The Dead Rabbit is worthy of a trip to these parts. The Dead Rabbits were, we are told, a famous New York gang from the 1800s; each drink on the menu is built around the theme of the New York gang era.
Split across three floors, The Dead Rabbit self-identifies as an Irish Bar, and one look at the food menu will make you feel hilariously at home – Bangers and Mash, Fish Pie, or Fish and Chips, anyone? And while this menu won’t instantly scream cocktail royalty, there is so much more to The Dead Rabbit than popular British pub grub.
Downstairs you’ll find a quaint, traditional Irish bar, The Taproom: the city’s best spot for a proper pint of Guinness (so I hear). Make your way to the second-floor Parlor, though, and you’ll find a slender, moodlit bar boasting Victorian-inspired, vintage décor and wood panelling. This is the bar that has earned countless accolades, including the title of the World’s 50 Best Bar in 2016. Owners Sean Muldoon and Jack McGarry even have their book: The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World.
Physical cocktail leaflet in hand, you could spend days working through the Parlor’s creative interpretations on the menu. Naturally, I opt for their off-menu dirty martini. Maison Première’s silky showstopper meets its match with The Dead Rabbit’s beautifully balanced version. There’s an almost undetectable hint of alcohol behind this luscious briny tipple.
Accompaniments not to be missed are the Smashburger and the Corned Beef Sandwich – the more American options on the menu, each one a rich and indulgent delight, paired with homemade fries. The Dead Rabbit executes its world-class drinks with self-awareness and informality, yet each detail is exquisite and precise. Proof that refinement and comfort can coexist – and that winter in New York is best endured with a martini in hand.
