Bonefish Grill is turning National Martini Day into a month-long celebration in June. While the official day dedicated to America's favorite cocktail is June 19, the restaurant is offering guests a flavorful array of hand-crafted martinis priced at $5 every Monday for the entire month.
Bonefish Grill martinis are already a favorite on the restaurant's extensive bar menu—complementing its wood-grilled fresh fish and seasonal seafood offerings. In fact, the mighty martini is on the rise nationwide. A report published by the U.S. Beverage Alcohol Forum found that vodka—a main ingredient in martinis—accounts for over a third of all spirits consumed in the country, and that number continues to grow.
"At Bonefish Grill, we're known for our hand-crafted cocktails all year round," says Leigh Merritt, director of product marketing and food and beverage innovation for Bonefish Grill. "We're excited to give our guests another reason to love our martinis."
Bonefish Grill features classic favorites as well as seasonally inspired recipes. The selection includes flavors to please every palate, from tastes of the tropics in its Wild Orchid Hawaiian Martini and Ocean Trust Tropic Heat Martini recipes to classics like the Ultimate Infused Dirty Martini to fruity creations featuring Fresh Pineapple, Fresh Raspberry, Strawberry Rosé, and Pomegranate Martinis.
The origin of National Martini Day is unknown, though the cocktail made its first definitive appearance in the 1888 edition of The Bartenders Manual by Harry Johnson. In mixing a martini, the ingredients are poured over ice and shaken together, then strained into its signature glass. Bonefish Grill takes hand-crafting martinis to another level, starting with its house-infused vodkas, adding fresh squeezed juices, then shaking the carefully mixed concoction a minimum of 20 times to ensure the drink is ice cold.
Guests can enjoy June's $5 Monday martini offering at Bonefish Grill restaurants nationwide. Open daily, hours and participation vary by location.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.