A true friend sends me an article from the New York Times, titled ‘The Martini Has Lost It’s Mind’ by Becky Hughes about the mutant variations on the silver bullet, currently available in New York and elsewhere.
Of course a mind is a terrible thing to lose, but since a martini has no mind of its own so the responsibility rests soldily with the makers and consumers of drinks.
For instance The Caprese martini at Jac’s on Bond is made with basil, olive and tomato-infused vodka.
The restaurant Bad Roman offers a pepperoncini martini.
Este in Austin, Texas offers a martini made with muscadet and kombu seaweed. There are ‘martinis’ with pickled fennel. radish water, garnished with mozzarella balls.
A chap named Jazzton Rodriguez who runs, a blog, a website, an Instagram page, titled Very Good Drinks has invented a chicken soup Martini – funny you don’t meet a lot of people named Jazzton.
Now, you and I might argue that these drinks aren’t martinis at all, but Trevor Easton Langer, the bright spark who came up with the Caprese martini is there to put your mind at ease. He says, ‘The word martini isn’t as much of a hard-and-fast rule as it is a descriptor of how you’re going to receive the drink. It’s much less about the contents and more about the glass.”
To which you may reply ‘Oh no it’s not.’ By this paradigm you could put a pint of crème de menthe in a beer glass and call it beer, but you wouldn’t would you?
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