-
NYT: excellent martini article
Martini lovers have had a tough decade; in 1998, William Grimes of The Times wrote that concoctions like the “chocolate martini” had driven a drink that used to be as simple as gin and vermouth, shaken or stirred, with olives or a twist, into the “late-Elvis phase” of its career. “The bars of the United States are groaning under the weight of horrible martinis,” he wrote.
And that was even before the apple-tini stormed New York. Once that green and sickly-sweet cocktail became a standard, you could almost hear the public address announcer: “The martini has left the building.”
Luckily, its ingredients stayed in the building. And for those travelers who think a stiff martini is the perfect pairing for a weekend in the city, you won’t have to look far.
[It gets better. Read on, here.] (via maddux)
iiinteresting.
