Hope you enjoyed it! I had my fill of anchovy stuffed olives in Spain and now consider them a rare treat, haha.
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Nice video on the subject at hand…
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For an interesting take on a Martinez, try Few Breakfast Gin. Do not get it for other gin applications which need a London dry.
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Can’t remember now who told me this joke that US people ordering a Martini actually want a glass of Gin with the cork from a Martini bottle waved over it.
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Or a shot of olive brine in lieu of vermouth. 
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That is so sadly true. They also want that gin kept in the freezer. They do not realize that a small amount of ice melt and the proper amount of the proper vermouth are important aspects of a martini. My big COVID project was tinkering with gin/vermouth pairings and ratios and levels of chill. As to chill I settled on 47 seconds stirring or 38 seconds shaking (Shaking really does not ruin a martini. It gets aerated, making it a bit softer but this clears quickly. I have my Nick and Noras in the freezer while making the drinks. I think it works better than filling them with ice or ice water.). As for ratio, I came up with three to one for my favorite martini. As for pairings I tried Tanq, Beefeater, Bombay White, Bombay Sapphire, St. George (all three), Junipero, Wild June, Aviation, Boodles, Death’s Door, Bluecoat, Seersucker, and a few more. I stayed pretty mainstream with vermouth: Noilly, M&R, Dolin Dry, and Vya. The winner was Tanq and Dolin, followed at the same ratio by Botanist and Dolin with Bombay White and Beefeater tied in third. The only yuck was Death’s Door. Boodles needed the presence of Vya. Seersucker and Sapphire needed 4:1, as did Bluecoat. There were others I forget, but I don’t mix drinking and note taking. The winning martini hors d’oeuvre was jalapeño potato chips followed by baguette dipped in a good Tuscan olive oil with a sprinkle of Adam’s Cacio e Pepe dipping mix, a sprinkle of Diamond Crystal, and a twist of Telicherry pepper.
I probably shared all of this way upthread, but I add it for people like me who often jump in late but don’t want to read it all.
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Not sad… depends what you like. My fav is a full shaker of ice and add an ounce of vermouth, stir, and then lightly pour off. Followed by 2.5 oz. Tanq shaken well, poured into ice cold glass and followed by two Mezzetta Queen Martini Olives on a toothpick dripping in brine (which has vermouth in it).
Learned this from a bartender at a Marina Del Rey restaurant we used to hit up pretty regularly (think it was a Charlie Brown’s) who was very generous with tastings over and above the drinks we ordered.
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I’ll try it. I love those Mezzetta Queens. A bit of brine I understand, but when it starts nearing a full shot the drink starts tasting like an adult sports drink.
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No where near a shot… I just don’t take the olives out of the brine to dry. I insert the toothpick through two olives while in the jar and place 'em in the finished drink.
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I tested this out in the name of science and can confirm that jalapeño chips (Miss Vickie’s) are a very nice snack with a martini, which in this case was a 4:1 Beefeater:Dolin Dry with orange bitters, stirred, with an olive garnish.
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Has anyone tried Oppenheimer’s famous martini? Yep, saw the movie over the weekend.
Honey? Pass.
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Me too.
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Handsome glass. I love coupes and Nick and Noras. Tonight, however, it is an oboe fox made with Milam and Green Triple Cask, Angostura regular and orange bitters, turbinado sugar, a splash of water, and a Luxardo.
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Shaken for me, thanks.
Sweet. I always have jalachips laying around.
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Hmmm, your taste in glasses isn’t manly
Just pour my martini into a dirty boot.
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Well, if this reflects a gender bias, then I contend that the feminine side is better. The NN, unlike the Madonna on a stem, is not prone to sloshing. I don’t want to have a drink I need to carry as if it were the Q Bomb.
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Oh, you don’t just drink it out of the shaker? Pfft.
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