Double the pleasure

In a grownup version of the diner waitress who brings your milkshake in a glass, plus the mixing tin that’s still delightfully full, bartenders at New York’s Monkey Bar and Saxon & Parole are serving the boooziest of drinks in two parts. 

At the newly revamped Monkey Bar, guests are presented with an elegant glass filled with their cocktail along with a carafe that is resting in pellet ice containing the balance of the drink, “A dividend—that’s what it’s called,” says Monkey Bar mixologist Julie Reiner. “The idea behind it is that back in the day, martinis were the size of that little glass. You drank it pretty quickly and it was cold the whole time.” Now that we live in a supersized martini glass world, drinks tend to get warm and watered down near the end. And, as Reiner notes, “people are pissed when the end of their drink is warm.”

Further downtown at Saxon & Parole, Manhattans and Martinis are served similarly to Reiner’s but come with a selection of garnishes on the side, including house pickled onions, brandied cherries and a stylishly tied lemon twist.  Head bartender Naren Young remarks, “I find that many drinks are served in inappropriate glassware—then all you’re left with is warm gin. A lot of why we do it this way is just practical; it keeps the rest of the drink cold. But it’s also very striking and people really appreciate it.”

Both Reiner and Young credit Audrey Saunders of The Pegu Club for their inspiration to create this elegant service.