![]() ![]() A blend of ingredients to heighten the drinking experience. Second, while a dry martini can undoubtedly have as little or as much vermouth as you wish, let it be known that a “Dry Martini” is not, as Winston Churchill so eloquently put it, a glass of cold gin and a nod to the French. Furthermore, just because your local bartender at Chili’s pours it into a chilled martini glass does not make that fruity concoction a proper cocktail. First, for this article, let it be known we are talking about a Martini, a real Martini, and not a Kangaroo Cocktail (see vodka). While there is a myriad of recipes out there to concoct this libation, let us set a few things straight. The likes of Dorothy Parker and George Burns famously quipped about the drink far better than I and Pappa Hemingway himself once quipped, “I had never tasted anything so cool and clean… They made me feel civilized.” There has been as much written about the proper Martini as there has been about who actually wrote Macbeth. Fads come and go, and mixologists continue to play with Absinthes rinses and flaming walnuts to create the perfect amount of smoke to add something to a cocktail however, when it is all said and done there are tried and true mixes that never go out of fashion. Somethings are iconic and will live longer than you or I, and certainly longer than this article will trend. The question is, what is a martini and why, like Shakespeare (you might as well get used to it because I’m carrying this metaphor all the way through this essay), has it stood the test of time? What’s in a martini? That which we call a cocktail by any other name would taste as sweet? Okay, so for you Shakespeare nerds, it doesn’t scan, and for you mixologists, I added a dash of Maraschino-bite me. ![]()
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