How to Make a Martini
On cold glasses, olive brine, and taking it too seriously.
There are people who order a dirty martini.
Then there are people who make one.
Start with the glass. Frozen if possible.
Gin. Vermouth. Enough olive brine to make the whole thing questionable.
The details are the point.
One olive feels restrained. Two feels correct. Three starts a conversation.
Stir. Don’t shake. Strain into the coldest glass in the house.
Then leave it alone.
The drink should taste clean, salty, cold. A little sharp around the edges.
By midnight, the ice has melted somewhere else. The conversation has moved on. Nobody remembers the ratios.
Only that it was good.
Or skip the freezer & the measurements.
And smell Extra Dirty.
