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The whole "Martini without vermouth" thing seems to be a ruse older drinkers employed to avoid looking like a drunk -- who else drinks straight gin or vodka, right (raises hand)? Vary the proportions of gin/vodka to vermouth to taste, but no vermouth makes it a really big (and more expensive) shot.
A blue-cheese olive sounds like it has potential....but really, cheese in a martini? I want to try the garlic stuffed olives next.
A blue-cheese olive sounds like it has potential....but really, cheese in a martini? I want to try the garlic stuffed olives next.
A local place hand stuffs bacon olives for their martinis. With Vya vermouth and Hendricks gins, it makes a fabulous drink.
The Mansion on Turtle Creek was famous for it's Southwestern Martinis that had Jalepeno stuffed olives. Quite tasty as a change of pace.
It really makes it nice though when you find bar staff that really knows what they're doing. I've come to refer to "would you like that dirty?" as simply "The Question." It's a true litmus test. If I get "The Question" I'm in the presence of a clueless bar staff. If you get much beyond whether you want Grey Goose or Belvedere with your olive brine, they usually get pretty lost.
They always ask "Do you want it dry, or dirty?" which is a false dichotomy. They are so completely different issues.
It really makes it nice though when you find bar staff that really knows what they're doing. I've come to refer to "would you like that dirty?" as simply "The Question." It's a true litmus test. If I get "The Question" I'm in the presence of a clueless bar staff. If you get much beyond whether you want Grey Goose or Belvedere with your olive brine, they usually get pretty lost.