The first sip of a martini is icy, bracing perfection. But by the time you’re halfway through, it’s too warm to fully enjoy. The freezer martini, popping up all over Chicago, solves that. It’s made in advance and stored in frigid temps until poured. The process also gives the drink an “incredible viscous texture,” says Peter Vestinos, beverage director at Bisous. Here are four to try.

Alaska at Bisous The bar’s current offering, made with Broker’s and Barr Hill Tom Cat gins plus Heirloom génépi, is kept in the door of a freezer set at zero degrees. Want to try another of the bar’s frozen martinis? Grab a $72 to-go bottle of the cocktail, which holds six servings and is available in two varieties. $15. West Loop

1935 FM at Truce This tropical-leaning number, made with orange-peel-infused Citadelle gin, Dolin Blanc vermouth, green tea shochu, and coconut liqueur, is stored in a 10-degree freezer behind the bar. $16. Bucktown

Frankie Knuckles Martini at Sepia Mixed with St. George Valley gin (made with orange blossoms) and Uncouth vermouth and garnished with a pickled kumquat, this velvety martini has a fruity tang. About that name? Head bartender Keith Meicher created it to be Sepia’s house martini, hence the nod to Chicago’s house music evangelist. $19. West Loop

Hawksmoor Martini at Hawksmoor Liam Davy, head of bars for the steakhouse chain, zaps the classic martini (made with Fords gin, Dolin dry vermouth, and lemon oil) with ultrasonic waves in a jewelry cleaner, a process he purports “increases the silky mouthfeel.” He then puts the concoction in the freezer until it reaches 10 degrees, at which point he pours it into a thermos to keep it at temperature. $20. River North