Top-Shelf drinking in New York

The current Best of New York issue of New York Magazine lists some interesting, high-end facets of bars:

• At Pegu Club, they serve the martini in small glasses to keep it colder, but also include a mini-carafe chilled on ice with more of the booze so you can refill it. This way, you get a cold martini, but also enough booze to keep you satisfied with the quantity. Additionally, they chill their olives so they don't warm up the drink.
  
• At Milk & Honey they "spank" the mint in their hands to break the capillaries, rather than twist or muddle it in the mojito, so that you get lots of mint in the drink without the wilty taste that comes from crushing it too much.
• At Death & Co., they use house-churned butter in the hot buttered rum.