San Francisco’s InterContinental Mark Hopkins Hotel is celebrating its centennial this year by reviving a beloved tradition at its iconic sky lounge, Top of the Mark. The historic bar has unveiled a new menu of 100 martinis paired with an immersive Passport program. Guests receive a passport styled like the real thing; each martini ordered earns a stamp. Complete the full list, and a special prize awaits.
Jennifer Dunn, the hotel’s interim general manager, says the idea to revive the iconic 100 Martini Passport originated several years ago.
“As we began looking ahead to the hotel’s centennial celebration, I felt there was no better time to bring back one of Top of the Mark’s most beloved traditions,” says Dunn. “Top of the Mark has long been synonymous with martinis, glamour, and San Francisco history. The passport program not only celebrates our legacy as one of the city’s most iconic cocktail destinations but also creates an interactive experience that invites both locals and visitors to become part of that story.”
For a first-hand taste, I paid a few visits. It was a tough assignment. Clayton Cagle, Top of the Mark’s general manager and former bartender who helped create the menu, served as my guide.
How was the list of 100 martinis curated?
These are the parameters that I felt were important to operate within. The most obvious was I had to connect the hotel and the city of San Francisco by representing the last century of our shared history and culture. Whether that be through cocktails created here (#1: Made in SF), dedications to brilliant [San Francisco] artists who defined eras of creativity (#80: Santana Smooth Sidecar), associating names and flavors with legendary streets and neighborhoods (#46: Geary Boulevardier). And all things “golden,” naturally.
(There are some bonus “Easter eggs” that only the locals would pick up on, too, said Cagle. Indeed. I ordered one. Twice.)
It also had to be organized and easy to understand. The original 100 Martini Menu, no offense to its creators, was total chaos. One hundred ideas thrown at the wall, seemingly at random. This menu is structured by spirits and themes. I wanted the read to be engaging, if not humorous, so finding something to try was fun and didn’t feel like a chore.
Watching the sun set over the bay while enjoying a martini prepared just for you captures the essence of the Mark Hopkins experience.
— John McDaniel, director of food and beverage InterContinental Hotel
All major spirits and classic cocktails had to have fair representation, so all guests have familiar options that fit their palate, as well as the chance to try something new.
Any particular challenges or fun surprises in putting the list together?
The challenge alone of putting together 100 martinis, virtually from scratch, was quite the undertaking. It was really cool to see contributions from different team members — creativity really gives you a lot of insight into a person — and this was definitely a team effort.
We pulled out all the stops: from digging through the archives to find decades-old menus, to spending weeks discussing how to tie all the threads together — the passport, the menu design, the processes, everything down to the fraction of an ounce of each ingredient, in each martini.
It has been truly rewarding, and such an honor to bring this incredible experience to life. To be able to share this experience with the world now is just … truly, truly humbling.
I love the martini passport — can you explain how it works?
First you begin with a stamp card; what we call a “Mark Card.” This is where you will collect your first 10 Marks, which will be exchanged for your official passport upon completion. Each martini is worth one Mark; at the end of your time with us, you present your receipt to the host, who will then stamp your card.
Additionally, for those of us who are just passing through, maybe alcohol isn’t their thing, or perhaps just want a souvenir from their experience, we offer our passports for $25 on their own.
Any feedback or memorable stories guests have shared so far?
A few have mentioned that they participated in the past, though I have yet to see any old passports. I’m waiting for them — anyone with cool stories, come by to tell them! Maybe I’ll give you an extra stamp or two.
John McDaniel, the InterContinental’s director of food and beverage also weighed in, saying the response has been overwhelmingly positive. Many longtime guests have shared memories of participating in the original passport program years ago and are thrilled to see it return:
“What has been especially rewarding is seeing a new generation of guests embrace the experience with the same enthusiasm. We’ve already met guests who have mapped out their martini journey, brought friends back to introduce them to the program, and turned completing the passport into a personal challenge.”
How long will the 100 martini passport event run? Any other centennial celebrations at the InterContinental Mark Hopkins?
The promotion will run at least through until our true 100th birthday, Dec. 4, 2026 — and maybe beyond that, if guest response is overwhelming.
And yes, we may have special surprises in store for those attending centennial celebrations this year; maybe a two-for-one Marks per martini deal, giveaways. We shall have to see!
Where to start: Insider favorites
Cagle said his is the California Street Cable Car (#62), which consists of eight-year aged spiced rum, Cointreau, fresh lemon juice, house-made simple syrup, and a cinnamon-sugar rim because of its homage to the California line, still in operation with stops just outside the hotel’s front doors. “I can hear its bells ringing from my office right now!” he said.
McDaniel’s favorite is just off the list, at #101, a classic martini crafted with Nolet’s reserve gin and Dolin blanc vermouth, prepared tableside.
“It perfectly embodies everything Top of the Mark represents,” says McDaniel. “Exceptional spirits, personalized service, timeless sophistication, and one of the most breathtaking views in San Francisco. Watching the sun set over the bay while enjoying a martini prepared just for you captures the essence of the Mark Hopkins experience.”
As for this reporter’s best-of? I sipped and sampled a grand total of 10 martinis over the course of a few visits. For me, 6th Street Zombies (#66) wins, both for flavor and its gallows humor (an example of that locals-only Easter egg). Served in a highball glass, its blend of rums, Cointreau, orange and lime juices, grenadine, and bitters is complicated yet dangerously delicious — like San Francisco itself.
Oh, and about that prize …
According to McDaniel, people who successfully complete all 100 martinis and fill their passport will be rewarded with a complimentary one-night stay in deluxe accommodations at InterContinental Mark Hopkins San Francisco.
“More importantly, they’ll join a very exclusive group of guests who have completed one of San Francisco’s most iconic cocktail journeys,” he says. And if you don’t reach the end, that’s fine. As with all adventures, the fun is what you find along the way.
Top of the Mark is on the 19th floor of the Intercontinental Mark Hopkins Hotel at 999 California Street, and is open Tuesday through Saturday, 4:30 to 11 p.m.
