So, what makes a martini a martini? It’s the discipline of the process. It’s the honesty of the ingredients. It’s the cold glass, the clear liquid, and the single garnish that dares you to take a sip without flinching.
It’s not about being fancy. It’s about being precise. One wrong move—too much vermouth, a shake instead of a stir, a warm glass—and you ruin it. But when you get it right?
That first sip is like a handshake from a very sophisticated ghost. And trust me, it tastes nothing like the angry gasoline from my first try.
