Ukelele Ike, this is a hijack, but if you like anchovies I want to know, have you ever tried bagna cauda, the hot oil dip from Italy?
As Dr. Franklin said to Michaeal Garibaldi, on Babylon 5, “I can feel my arteries hardening just being in the same room with it.”
What about him? 
I have a case of queen olives each stuffed with a garlic clove and a Jalapeno slice shipped to my house twice a year.
I get them from a winery in Gilroy California which claims to be the Garlic capitol of the world. Any martini without two of those olives is an inferior drink.
Pretty much. Both are gin and vermouth, plus garnish. There are variations in the ratios of gin to vermouth, but martinis have variations of that, too. Wikipedia gives the same ratio of gin and vermouth for both drinks: 6:1.
Of course, nowadays, martini usually signifies “vodka martini,” just as it used to signify “dry martini.” “Martini” was the name of a different drink with a 1:1 ratio of gin and sweet vermouth.
I have learned to order “martini, gin, dry, olives, up” when in prior years I only needed to say “a Martini, please.”
These Mezzetta Olives are the ones at my grocery. Love 'em, even without booze.
up?
Yup. And a daiquiri is essentially a rum sour made with lime juice instead of lemon (or vice-versa; I think the daiquiri came first).
Cocktails/mixed drinks come in “families”, which means that they’re essentially the same drink, but made with slightly different ingredients. So a daiquiri and a whiskey sour fall into the same family- both are spirits, sour & sugar. Similarly, the older versions of the Martini (gin, vermouth, orange bitters) fall very squarely into the same family as the Manhattan (bourbon, red vermouth, aromatic bitters).
Garnishes typically aren’t the decisive factor in the naming of a drink; most of the older ones (like say… pre-Prohibition) had fast and loose garnishing rules- if you read the old books, there are rarely any hard and fast rules- they suggest things like nuts as garnishes in martinis, etc…
Not over ice.
Having a martini right now: 3oz Bombay, 1/4 oz Dolin vermouth, dash of Jade v.s. 1898 absinthe and an olive stuffed with almond. Not bad.
Yeppers, those are my goto as well. Tasty sliced on toast covered with old cheddar, too!
My standard martini used to be ice, vodka, a splash of vermouth, and an olive. But now the olive has been superseded by a far superior garnish – it’s technically a pickled onion, but no ordinary picked onion! It’s a Sable & Rosenfeld tipsy onion – soaked in a vermouth-laden pickling broth. It’s sometimes hard to find so I have many jars in reserve. There is no comparison with an ordinary pickled onion which tends to be harsh and strongly flavored – these are beautifully mild and ooze vermouth flavor --just perfect for a martini even if some insist on calling it a Gibson, and I don’t even bother with vermouth now.
My standard martini recipe (“Martini please, Hendricks, not too dry, a little dirty straight up with a twist and 2 olives”) goes like this:
2 shakes of Angostura bitters in an ice frosted glass
2 oz Hendricks gin (kept in freezer)
1/4 oz dry vermouth (kept in fridge)
1 tsp olive juice
Shake with super cold ice in a frozen shaker; pour into the glass. Twist a lemon peel over the top to release the oils, but don’t add the twist to the drink. Garnish with 2 olives and slip into an icy shiver at the first sip!
Now I want one.
I had a martini the other night that was accompanied by 3 pimento filled olives. Those were the first olives I have eaten that did not make me want to gag.
A countably infinite number of mathematicians walk into a bar. The lead mathematician says to the bartender “martinis for us please.” The bartender says “one round of Gibsons coming up.”
The lead mathematician asks “why’s that?” The bartender says “your order needs to be olive-null”
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What is with all these stupid “martini” recipes that include things like “while looking at a bottle of vermouth” or whatever that sez it’s 100% straight gin? Why the fuck is straight gin more sophisticated than a martini?
Agreed. Or maybe it’s just a classier way to ask for a glass of gin.
Thank you!
It’s mentioned in a Jimmy Buffett song, and I could never find another reference. 
Couldn’t possibly have to do with the best known brand of vermouth being Martini & Rossi … :smack: