Someone could probably pinpoint the exact historical moment when we screwed up the Martini. Whom ever ordered the first ‘dry’ one should have been swiftly corrected. Because what was handed to them was not a Martini. You need vermouth for that. And, it needs more than a bartender gesturing towards the bottle. One quarter vermouth, three quarters vodka.
The garnish should be as high quality as the booze. I like Lucques olives (Antonelli’s Cheese Shop). I’m not a ‘dirty’ guy, but this brine is fresher than a 14 year old at a Cotillion. I’m OK with some flavoring my spirits.
Now, if I could just persuade my wife to have one ready every day at five when I arrive home from work.