Martinis with history

The bar offers two sizes for their martinis, 6 ounces for $9, 10 ounces for $11.25. “We have a reputation for filling our 10-ounce glass to the point where there is noticeable surface tension, a positive meniscus, between the liquor and the rim of the glass. The perfect martini for us is one that can’t be picked up on the first sip, but rather must be bowed down to.’’

Martinis worthy of reverence. And while that respect for tradition has spread out over the years to most quality bars, it’s something that is spelled out at Gargoyles - literally. One page of the menu features specialty recipes designed by Christie and longtime colleague Maureen Nuccitelli. The other lists a selection of classics along with their genesis. “People order them all the time, but they might not know the history,’’ says Christie.

The history of the Davis Square Trolley, a sidecar made with Navan, a vanilla liqueur made from cognac and natural vanilla spice, begins here. The vanilla should round out the citrus, Christie says. The drink has a wholesome blend of spice and fruit, and a thickness brought out by the house-made sour mix, made with egg whites.

The winter spice angle is a main focus at the moment at Gargoyles. Its Maker’s Mark infused with apples, cinnamon, clove, and vanilla bean turns up in infused Hot Toddies, Winter Manhattan, and sparkling bourbon ciders. Try the bourbon solo first. It works well in the Manhattan, but there’s so much flavor going on you almost don’t need the addition of vermouth and bitters. Standard bourbon works well in the Almond Jimmy (Jim Beam, Amaretto Di Saronno, bitters, sour, soda, pictured below) although the nutty sweetness softens most of the burn.