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Sounds horrible, but that's just me.
For me when I'm not mixing it myself, it's 1/3 gin, 1/3 tonic, 1/3 club soda. Simple but effective, and it's easier to convey to a bartender than "Tangueray martini, very dry, up with two olives," which is my drink of choice. They seldom get it cold enough and never get the "very dry" part. If they ask I tell them to wave the vermouth bottle at the glass. That's the perfect dry martini.
I am perplexed by all the martini choices now. Who the hell makes a martini with anything but gin and vermouth (and hold the vermouth)?
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