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There are seemingly endless ways to make a martini—dirty, dry, perfect, shaken, stirred, with a twist, on the rocks, strained—the list goes on and on, but the components stay the same. The gin and vermouth–based drink can come bright and easy to stomach or can pack a heavy punch. Whether you like yours cold as ice or with a piney gin, we found our favorites at Chicago's best cocktail bars, steakhouses and seafood joints.
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