Here, Donald Trump. We fixed Trump Grill’s Martini for you.


Earlier this month, after Vanity Fair named Trump Grill in Midtown Manhattan the “Worst Restaurant in America,” a political reporter for The Daily Beast stopped by. While there, Olivia Nuzzi noticed a man next to her ordered a vodka martini. And what she saw wasn’t pretty. In fact, it was all kinds of wrong.

Here, Donald Trump. We fixed Trump Grill’s Martini for you.

The two most glaring errors here are the use of a wine glass for serving a martini and the fact that there are ICE CUBES IN THE WINE GLASS.

If you’re going to have your martini on the rocks, that’s totally fine. In fact, that’s how I like to drink my martinis! But there’s this thing called an Old Fashioned glass, which is also called a rocks glass or lowball glass. And that’s what you should use for a martini on the rocks.

This recipe for a Gibson — a gin martini served with a cocktail onion — was inspired by my friend Beau Williams at Julep Cocktail Club in Kansas City, MO. And it’s the only way I drink my martini these days. It’s also proof that you can break some of the rules and still make a damn fine drink. 

Here, Donald Trump. We fixed Trump Grill’s Martini for you.

The Gibson Martini on The Rocks

The Gibson is traditionally served in a martini or coupe glass, but since there’s something so nice about drinking a cocktail that clinks, this Gibson Martini is served on the rocks — even better on one giant rock. Big ice cubes look cool, but they also serve a purpose: they don’t melt as quickly as smaller cubes, so your drink won’t get watered down while you take your time sipping it. While we’re breaking some rules, this version of the Gibson also calls for a few dashes of orange bitters — an ingredient that’s generally considered verboten for this drink. Sometimes, taste trumps tradition.


1 ½ ounces Hendrick’s Gin
1 ½ ounces dry vermouth
3 dashes orange bitters
3 martini onions

Add the gin, vermouth, and bitters to a double rocks glass. Stir well, add one large ice cube, then garnish with three vermouth-soaked cocktail onions on a cocktail pick. Enjoy.

This recipe and image originally appeared in my column.