The book has been written on the martini. Actually, several books. But today I found myself shocked by the number of drinks being called martinis in Slate’s recent martini brackets a la March Madness of martinis.
Interestingly enough, I came to wonder at which point do I draw the line when deciding to call a drink a martini. Surely, the line is far away from the Applebees/TGIFriday model of serving adult koolaid in a martini glass spiked with vodka and calling it a “rocking-TINI” [or something similar]. But some of the drinks challenged me. Is a “perfect martini,” as in a Perfect Manhattan a Martini? Sure, I’ll buy that. But what about half a shot of St. Germain? What about dashes of Absinthe? Then what about a dash of Absinthe and Maraschino?
I mean this is hotly contested ground we’re entering. I know, I’ve always stood by the idea that adding a couple dashes of orange bitters made a martini [and a good one]. I’ve always believe a dash or two of something aromatic and you’re still in martini country.