Made with Tanqueray 10 and dripping wet (20%-25% dry vermouth) served with two vermouth spiked cocktail onions rather than an olive (really, a "Gibson") suits me perfectly thankyouverymuch. I hate olives. We serve Martinis and Gibsons in these cool glasses with no stems that sit inside little ice filled cube shaped glass containers so the drink is always ice cold and never changes in taste.
Little rant:
Never understood why dry Martinis are so popular. Can't understand how anyone could screw up making a dry Martini either, I mean it's just ice chilled and mildly watered down gin with an olive if it's dry. What can go wrong? One could take a bottle of gin, add a bit of water, toss it in the freezer and dump it in a glass with an olive in it to get the same effect.
|