The 16 Coldest Martinis in Miami
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Miami's love affair with coffee makes the espresso martini an understandable favorite, but as its palate matures, the classic martini has become the new 'it' drink in town. From the clean, bracing simplicity of a well-chilled gin martini to the briny indulgence of a dirty version loaded with olives, Miami's bartenders are putting their spin on this timeless icon. Here are the best spots to order one.
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A South Miami staple since the 1940s, locals mourned when it closed in 2015 and celebrated its return in 2022 — classics intact, including the signature ice-cold martini with a sidecar. The dark, cavernous feel adds to its charm, and dishes like the Original Thumb Bits (seared tenderloin tips with au jus served over toasted baguette slices) are a happy throwback in time.
This popular bistro from acclaimed chef Thomas Keller serves a martini inspired by the Vesper, the cocktail Ian Fleming created for James Bond. Made with gin distilled with olives, bay leaves, thyme, and rosemary, the Bistro Martini leans into a distinctive Mediterranean flavor, and while it isn't shaken as Bond would prefer, stirring it 50 times ensures it is ice cold. Sip it on the newly opened patio — a stylish space that's ideal for lingering over a well-made drink.
Order — what else — the house Gibson, a crisp, bracing martini that swaps olives for pickled onions, adding a tangy, savory edge to the classic. At the Gibson Room, it's elevated with a dash of dry sherry for a subtle nutty note, and served tableside from a Japanese shaker tin into a chilled glass. Two pearl onions round it out, offering just the right bite. This dimly lit bar, part of chef Michael Beltran's portfolio, sets the mood for indulgent pairings like maduros fondue with blue cheese and black garlic or bone marrow with buttermilk biscuits.
Martini lovers flock to this newcomer from the team behind the now-shuttered Jaguar Sun, once known for some of the city's best cocktails. Here, the martini is a choose-your-own-adventure experience, with options for spirit, style (dry, 50/50, dirty, and filthy), and garnish (don't pass up the house blue cheese olives). Not in the mood to decide? Go for the Sunny's Martini, made with freezer gin and manzanilla sherry.
This new addition to the Brickell bar scene may be a bit tricky to find (look for the unmarked door on the second floor of Mary Brickell Village), but it's well worth the effort. As the name suggests, this upscale speakeasy specializes in cocktails inspired by the Americas. The Taco Martini, made with tequila, avocado, grilled jalapeño oil, and a liqueur crafted from heirloom Mexican maize is as fun as it is flavorful.
Head to the second floor of the Citadel food hall to experience one of the city's top bars, where under the glow of red lights, imbibers sip cocktails named after mythical beasts. The martini, dubbed 'Tarasca' after the Andalucian dragon said to summon storms and hail, is a sleek, silky mix with dill, cardamom, and a hint of olive oil — a combination that's unexpected and bold.
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This longtime favorite edgy Vietnamese just rolled out a new martini lineup, with each of the four creations crafted by a different member of the bar team. Dubbed 'A Tini With A Snack,' the menu includes the Madame Ho Chi Minh, a Gibson-style martini with red bell shrub, paired with crispy pickled onion wonton, and the Golden Child, made with tequila, green chili, and served with crispy goat cheese stuffed olives. There's also the Dragon's Lair, which brings sake into the mix and comes with a side of wasabi peas.
Chef Massimo Bottura, renowned for his three-Michelin-starred Osteria Francescana in Modena, brings his signature edgy Italian fare to Miami with this rooftop restaurant, perched atop Julia & Henry's food hall. Among its inventive cocktails, the Nuovo martini, made with Parmesan-infused vodka, walnut bitters, and Parmesan garnish, is a savory stunner that pairs beautifully with pasta.
This lively aperitivo bar from Valentino Longo (formerly of the Champagne Bar) landed a James Beard finalist nod for Best New Bar less than a year after opening. Among several martini variations, a favorite with regulars is the Martini Doppio—a clever mashup of a dirty martini and a Gibson. Blending both French and Italian vermouth and topped with a cocktail onion steeped in sherry vinegar, oregano, and thyme, it hits a sweet-savory balance that's hard to beat. Pair it with one of the pizzas — some of the best in town.
For a martini with a view, head to this local favorite helmed by iconic chef Michael Schwartz. With sweeping vistas of Biscayne Bay and Miami's skyline, the Lupe Martini stands out with its floral, refreshing notes, thanks to a blend of Italian lemon liqueur and L'Aperitivo Nonino, a bittersweet, citrus-forward aperitif. It's the ideal sip for watching the sunset while snacking on Schwartz's famous yuca puffs.
This dark, retro bar in Miami Beach feels like a scene straight out of Miami Vice — if Don Johnson's character stumbled into a spot with top-tier cocktails and seriously good bar snacks. While there are several martinis on offer, the Bread Service Martini is a favorite. Served freezer-style (pre-batched and stored ice-cold for zero dilution) and paired with a buttery croissant, it's a match made in heaven.
Those craving a classic Miami experience shouldn't miss this legendary spot. Known for its seasonal stone crabs and surprisingly good fried chicken (one of the best-kept secrets in town), both pair beautifully with an ice-cold martini. The ample martini menu spans flavors like key lime, lychee, and Godfather Sour, among others. For a sampler, stop by the bar Mondays through Thursday from 4:30 p.m. to 6:30 p.m. for happy hour to enjoy the Tiny Tini cocktails.
The martini is a cocktail made with gin and vermouth, so what better place to enjoy one than at a bar dedicated entirely to gin? It's expertly made using gin infused with hojiblanca olives, nutty, fino sherry, dry vermouth, and finished with a saline solution for a briny edge. Pair it with the array of Spanish tapas, like jamon iberico de bellota, boquerones, or Manchego, for a perfectly balanced bite.
Whether kicking off the night or winding it down, a stop at the Greystone Bar is always a good call. This sultry hideaway sets the tone with dim lighting and a touch of old-school glamour, making it the perfect backdrop for a S'il Vous Plaît martini. Shaken with Botanist gin, Amaro Montenegro, and Lillet Blanc, it's a herbaceous twist on the classic, with just enough bite to keep things interesting. For purists, the traditional version is just as satisfying, and both pair perfectly with the bar's smash burger and live jazz. Water Lion Wine + Alchemy
Whether it's the gracious owners, shuck-to-order oysters, or the welcoming escape from the Miami chaos, this unpretentious bar tucked inside the Sagamore Hotel always hits the mark. While known for its extensive wine and sake collection, the real standout is the Dirty Pickle Martini. Made with briny, in-house pickles — a recipe so beloved it inspired the former bartender to launch his own local brand, Fancy Schmancy Pickles — this savory sip features a medley of over 11 vegetables, including radish, daikon, cauliflower, okra, cucumbers, and beets, with just a dash of olive brine. Le Sirenuse Restaurant & Champagne Bar
Those seeking a martini with a side of glamour should head to this stunning bar inside the historic Surf Club, an oceanfront retreat that once drew the who's who of Hollywood and high society. While best known for its champagne, the martinis here hold their own — from the house version with a dash of orange bitters to the inventive Mango Olives, made with gin infused with toasted Arborio rice, clarified mango puree, Japanese rice spirit, and a touch of olive brine. © 2025 Vox Media, Inc. All rights reserved.
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A South Miami staple since the 1940s, locals mourned when it closed in 2015 and celebrated its return in 2022 — classics intact, including the signature ice-cold martini with a sidecar. The dark, cavernous feel adds to its charm, and dishes like the Original Thumb Bits (seared tenderloin tips with au jus served over toasted baguette slices) are a happy throwback in time. Open in Google Maps
Foursquare
This popular bistro from acclaimed chef Thomas Keller serves a martini inspired by the Vesper, the cocktail Ian Fleming created for James Bond. Made with gin distilled with olives, bay leaves, thyme, and rosemary, the Bistro Martini leans into a distinctive Mediterranean flavor, and while it isn't shaken as Bond would prefer, stirring it 50 times ensures it is ice cold. Sip it on the newly opened patio — a stylish space that's ideal for lingering over a well-made drink.
Order — what else — the house Gibson, a crisp, bracing martini that swaps olives for pickled onions, adding a tangy, savory edge to the classic. At the Gibson Room, it's elevated with a dash of dry sherry for a subtle nutty note, and served tableside from a Japanese shaker tin into a chilled glass. Two pearl onions round it out, offering just the right bite. This dimly lit bar, part of chef Michael Beltran's portfolio, sets the mood for indulgent pairings like maduros fondue with blue cheese and black garlic or bone marrow with buttermilk biscuits. Open in Google Maps
Foursquare
Martini lovers flock to this newcomer from the team behind the now-shuttered Jaguar Sun, once known for some of the city's best cocktails. Here, the martini is a choose-your-own-adventure experience, with options for spirit, style (dry, 50/50, dirty, and filthy), and garnish (don't pass up the house blue cheese olives). Not in the mood to decide? Go for the Sunny's Martini, made with freezer gin and manzanilla sherry. Open in Google Maps
Foursquare
This new addition to the Brickell bar scene may be a bit tricky to find (look for the unmarked door on the second floor of Mary Brickell Village), but it's well worth the effort. As the name suggests, this upscale speakeasy specializes in cocktails inspired by the Americas. The Taco Martini, made with tequila, avocado, grilled jalapeño oil, and a liqueur crafted from heirloom Mexican maize is as fun as it is flavorful.
Head to the second floor of the Citadel food hall to experience one of the city's top bars, where under the glow of red lights, imbibers sip cocktails named after mythical beasts. The martini, dubbed 'Tarasca' after the Andalucian dragon said to summon storms and hail, is a sleek, silky mix with dill, cardamom, and a hint of olive oil — a combination that's unexpected and bold.
This longtime favorite edgy Vietnamese just rolled out a new martini lineup, with each of the four creations crafted by a different member of the bar team. Dubbed 'A Tini With A Snack,' the menu includes the Madame Ho Chi Minh, a Gibson-style martini with red bell shrub, paired with crispy pickled onion wonton, and the Golden Child, made with tequila, green chili, and served with crispy goat cheese stuffed olives. There's also the Dragon's Lair, which brings sake into the mix and comes with a side of wasabi peas. Open in Google Maps
Foursquare
Chef Massimo Bottura, renowned for his three-Michelin-starred Osteria Francescana in Modena, brings his signature edgy Italian fare to Miami with this rooftop restaurant, perched atop Julia & Henry's food hall. Among its inventive cocktails, the Nuovo martini, made with Parmesan-infused vodka, walnut bitters, and Parmesan garnish, is a savory stunner that pairs beautifully with pasta. Book with OpenTable
Book with OpenTable Open in Google Maps
This lively aperitivo bar from Valentino Longo (formerly of the Champagne Bar) landed a James Beard finalist nod for Best New Bar less than a year after opening. Among several martini variations, a favorite with regulars is the Martini Doppio—a clever mashup of a dirty martini and a Gibson. Blending both French and Italian vermouth and topped with a cocktail onion steeped in sherry vinegar, oregano, and thyme, it hits a sweet-savory balance that's hard to beat. Pair it with one of the pizzas — some of the best in town.
For a martini with a view, head to this local favorite helmed by iconic chef Michael Schwartz. With sweeping vistas of Biscayne Bay and Miami's skyline, the Lupe Martini stands out with its floral, refreshing notes, thanks to a blend of Italian lemon liqueur and L'Aperitivo Nonino, a bittersweet, citrus-forward aperitif. It's the ideal sip for watching the sunset while snacking on Schwartz's famous yuca puffs. Book with OpenTable
Book with OpenTable Open in Google Maps
Foursquare
This dark, retro bar in Miami Beach feels like a scene straight out of Miami Vice — if Don Johnson's character stumbled into a spot with top-tier cocktails and seriously good bar snacks. While there are several martinis on offer, the Bread Service Martini is a favorite. Served freezer-style (pre-batched and stored ice-cold for zero dilution) and paired with a buttery croissant, it's a match made in heaven.
Those craving a classic Miami experience shouldn't miss this legendary spot. Known for its seasonal stone crabs and surprisingly good fried chicken (one of the best-kept secrets in town), both pair beautifully with an ice-cold martini. The ample martini menu spans flavors like key lime, lychee, and Godfather Sour, among others. For a sampler, stop by the bar Mondays through Thursday from 4:30 p.m. to 6:30 p.m. for happy hour to enjoy the Tiny Tini cocktails. Open in Google Maps
Foursquare
The martini is a cocktail made with gin and vermouth, so what better place to enjoy one than at a bar dedicated entirely to gin? It's expertly made using gin infused with hojiblanca olives, nutty, fino sherry, dry vermouth, and finished with a saline solution for a briny edge. Pair it with the array of Spanish tapas, like jamon iberico de bellota, boquerones, or Manchego, for a perfectly balanced bite.
Whether kicking off the night or winding it down, a stop at the Greystone Bar is always a good call. This sultry hideaway sets the tone with dim lighting and a touch of old-school glamour, making it the perfect backdrop for a S'il Vous Plaît martini. Shaken with Botanist gin, Amaro Montenegro, and Lillet Blanc, it's a herbaceous twist on the classic, with just enough bite to keep things interesting. For purists, the traditional version is just as satisfying, and both pair perfectly with the bar's smash burger and live jazz.
Whether it's the gracious owners, shuck-to-order oysters, or the welcoming escape from the Miami chaos, this unpretentious bar tucked inside the Sagamore Hotel always hits the mark. While known for its extensive wine and sake collection, the real standout is the Dirty Pickle Martini. Made with briny, in-house pickles — a recipe so beloved it inspired the former bartender to launch his own local brand, Fancy Schmancy Pickles — this savory sip features a medley of over 11 vegetables, including radish, daikon, cauliflower, okra, cucumbers, and beets, with just a dash of olive brine. Open in Google Maps
Foursquare
Those seeking a martini with a side of glamour should head to this stunning bar inside the historic Surf Club, an oceanfront retreat that once drew the who's who of Hollywood and high society. While best known for its champagne, the martinis here hold their own — from the house version with a dash of orange bitters to the inventive Mango Olives, made with gin infused with toasted Arborio rice, clarified mango puree, Japanese rice spirit, and a touch of olive brine. Open in Google Maps
Foursquare
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‘Everyone is rich, nobody cares': My weekend with Monaco's jet set
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Cyprus' lyrical duelists spit fierce rhymes as they battle it out to the licks of a fiddle
LARNACA, Cyprus -- Lyrical duelists in Cyprus spit rhymes in head-to-head contests, keeping alive a tradition known as 'tsiattista' that emerged centuries before the likes of Kendrick Lamar and Drake. Konstantinos Christou Grilias and Adamos Peratikos are among a new group of poets in this Mediterranean country who battle it out live on stage to the rhythms of the lute and fiddle. The battles are fierce, but you won't find any Kendrick-Drake style beef. Tsiattista made UNESCO's list of Intangible Cultural Heritage in 2011. The similarities with American hip-hop diss songs and battle rap are many: two duelists using their wits and turns of phrase to boast how superior they are, giving opponents a schooling in an onslaught of lyrical beatdowns. It's complete with assertive gestures and the hands-behind-the-back patience of the poet waiting to pounce. 'Even if you'd been a paramedic, I'd send you to hospital with a heart attack,' Peratikos told one adversary — a line with more snap in the Cypriot Greek dialect, whose syntax is akin to ancient Greek. Grilias dissed his opponent as a lightweight and a laughingstock. The audience of hundreds along a seaside promenade murmured in approval. Tsiattista battles which have been around since at least the end of the 19th century, are undergoing a bit of a revival, thanks to performers like Grilias and Peratikos. 'We urge other kids who like it to come along to safeguard this institution,' said Peratikos, 41. 'The goal isn't about awards, the goal is to keep tradition alive.' The 44-year-old Grilias said he's never really delved into the world of Kendrick Lamar or Jay-Z. 'Honestly, I've never listened to rappers. They told me that they battle in their own language, in their own way,' Grilias said as he prepared for a tsiattista duel at the peak of a festival for the Orthodox Christian Pentecost. 'Rappers don't know where Cyprus is," he added. The new group of performers, known as tsiattistaes, started to replace the older generation about 15 years ago at the premier competition in Larnaca during the annual Pentecost festival known as Kataklysmos, said ethnomusicologist Nicoletta Demetriou, who is director of the island nation's Music Archive. The new generation includes women, though few participate because of lingering social exclusion, Demetriou said. The current tsiattista format of a two-verse rhyme with a total of 15 syllables was developed in the late 18th to early 19th century, evolving from the introduction of the rhyming verse to the Greek-speaking world in the 15th and 16th centuries, Demetriou said. It draws on a tradition of poets matching wits from the times of Pericles in ancient Greece. The structure and musical accompaniment are simple, so that the rhymes are clear and understandable for both the audience and the adversary. Contests can address a range of themes, but the underlying premise is to determine who's the best at the diss. 'It's usually a fight, meaning 'I'd clobber you, kill you, bury you,' Grilias said. 'But I believe the public likes more a bit of humor, too.' For contestants, it's about who shows up ready, can stay cool and make the fewest mistakes in front of a crowd. 'Truth is, you're stressed, you're under pressure," Grilias said, and 'the person who can best handle this has the advantage.' One useful strategy is guessing how to get into your opponent's way of thinking, predicting possible responses to your lines, Peratikos said. He dismissed AI technology as incapable of coming up with effective rhymes in the Cypriot Greek dialect. 'There are words that we've heard but we don't even know, so there's no way artificial intelligence does,' Peratikos said. At the end of a long night of battling, Grilias and Peratikos finished fourth and fifth, respectively. A judging panel composed of men and women determined the winners. The two contestants took their places in stride. 'We're all friends, that's what's important,' Grilias said.
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Cyprus' lyrical duelists spit fierce rhymes as they battle it out to the licks of a fiddle
LARNACA, Cyprus (AP) — Lyrical duelists in Cyprus spit rhymes in head-to-head contests, keeping alive a tradition known as 'tsiattista' that emerged centuries before the likes of Kendrick Lamar and Drake. Konstantinos Christou Grilias and Adamos Peratikos are among a new group of poets in this Mediterranean country who battle it out live on stage to the rhythms of the lute and fiddle. The battles are fierce, but you won't find any Kendrick-Drake style beef. Tsiattista made UNESCO's list of Intangible Cultural Heritage in 2011. The similarities with American hip-hop diss songs and battle rap are many: two duelists using their wits and turns of phrase to boast how superior they are, giving opponents a schooling in an onslaught of lyrical beatdowns. It's complete with assertive gestures and the hands-behind-the-back patience of the poet waiting to pounce. 'Even if you'd been a paramedic, I'd send you to hospital with a heart attack,' Peratikos told one adversary — a line with more snap in the Cypriot Greek dialect, whose syntax is akin to ancient Greek. Grilias dissed his opponent as a lightweight and a laughingstock. The audience of hundreds along a seaside promenade murmured in approval. Tsiattista battles which have been around since at least the end of the 19th century, are undergoing a bit of a revival, thanks to performers like Grilias and Peratikos. 'We urge other kids who like it to come along to safeguard this institution,' said Peratikos, 41. 'The goal isn't about awards, the goal is to keep tradition alive.' The 44-year-old Grilias said he's never really delved into the world of Kendrick Lamar or Jay-Z. 'Honestly, I've never listened to rappers. They told me that they battle in their own language, in their own way,' Grilias said as he prepared for a tsiattista duel at the peak of a festival for the Orthodox Christian Pentecost. 'Rappers don't know where Cyprus is," he added. The new group of performers, known as tsiattistaes, started to replace the older generation about 15 years ago at the premier competition in Larnaca during the annual Pentecost festival known as Kataklysmos, said ethnomusicologist Nicoletta Demetriou, who is director of the island nation's Music Archive. The new generation includes women, though few participate because of lingering social exclusion, Demetriou said. The current tsiattista format of a two-verse rhyme with a total of 15 syllables was developed in the late 18th to early 19th century, evolving from the introduction of the rhyming verse to the Greek-speaking world in the 15th and 16th centuries, Demetriou said. It draws on a tradition of poets matching wits from the times of Pericles in ancient Greece. The structure and musical accompaniment are simple, so that the rhymes are clear and understandable for both the audience and the adversary. Contests can address a range of themes, but the underlying premise is to determine who's the best at the diss. 'It's usually a fight, meaning 'I'd clobber you, kill you, bury you,' Grilias said. 'But I believe the public likes more a bit of humor, too.' For contestants, it's about who shows up ready, can stay cool and make the fewest mistakes in front of a crowd. 'Truth is, you're stressed, you're under pressure," Grilias said, and 'the person who can best handle this has the advantage.' One useful strategy is guessing how to get into your opponent's way of thinking, predicting possible responses to your lines, Peratikos said. He dismissed AI technology as incapable of coming up with effective rhymes in the Cypriot Greek dialect. 'There are words that we've heard but we don't even know, so there's no way artificial intelligence does,' Peratikos said. At the end of a long night of battling, Grilias and Peratikos finished fourth and fifth, respectively. A judging panel composed of men and women determined the winners. The two contestants took their places in stride. 'We're all friends, that's what's important,' Grilias said. Menelaos Hadjicostis, The Associated Press
