A good martini can make or break a place

Actually, not just martinis which happen to be my favorite drink, but any cocktail. Reputations of places have been made from their drinks. I always remember the Beaver Club at Toronto’s Queen Elizabeth hotel which was on the map for its “bird bath” martini. It was one and a half size the usual, served in an oversize glass with a shaker representing another half glass. And look what the Bellini did for Harry’s Bar in Italy. In fact, USA Today just reported that Thailand is hoping to lure tourists with a new cocktail that they’re calling Siam Sunrays. As the Thai Hotel Association states, “Successful signature drinks are one way to fast-track holiday destinations onto the world tourism map.”

It’s the originality of the drink, sometimes the presentation, and often the generosity of the portion. When it comes to choosing a restaurant, oftentimes if it’s between two places, the one with the memorable drink can move the needle for diners. On the other hand, cutting back is penny wise and dollar foolish, a less than smart way to save on food and beverage costs.

Just last week I was having lunch in Joe’s Stone Crab in Miami with a friend. We’ve been there many times over the years and a highlight for us along with their stone crabs and steamed spinach is their martinis -perfectly chilled, mixed and generous. We both noticed independently that they reduced the size of their martini glass and the size of the portion. A false economy. I couldn’t wonder but how else they had reduced the quality of the experience. When we commented to the maitre d’ he said he’d get back to us but we never heard a word. Can you recommend another place for generous drinks and great stone crabs? We’re interested.

By: Karen Weiner Escalera