How to improve on the classic Martini? A build-your-own option prepared tableside, such as the roving Martini cart at Bazaar Meat by José Andrés in New York, which provides a personalized and dramatic presentation customized to each individual’s preferences.
First the service involves chilling the glass with liquid nitrogen for a freezer-cold effect: The Martini is served below freezing and gets colder than shaking alone. Once removed from the portable freezer, guests can choose either an olive oil-washed vodka or gin base.
Guests also choose the Martini garnish, with options including a lemon peel, blue cheese-stuffed olives, Castelvetrano olives and pearl onions. Finally, the bartender can add a chosen “aroma” or “expression” including rosemary, dill, black peppercorn or lemon for an added layer of flavor.
Bazaar Meat opened in October in The Ritz-Carlton New York, NoMad. The menu, guided by Michelin-starred Chef José Andrés, celebrates the carnivorous, and the cocktail program led by Jopus Grevelink includes innovative and theatrical signature drinks.
