Tough crowd here.
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In four years on this forum, I donāt think Iāve ever had the arrogance to correct someone, either directly or indirectly. Maybe its because I deal with rudeness all day and there are better discussions to be had.
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I noticed when living in Berlin that most Germans I knew didnāt like the flavor and itās much less ubiquitous in bakeries, etc. Not popular.
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Iām sure I must have, but mostly I try to see the humor in what each of us gets hung up on, because itās a wide range 
Back to your pumpkin martini, I didnāt know there was such a thing as pumpkin liqueur so I learned something! I just assumed it was pumpkin spice shaken with various things.
And while I donāt love pumpkin spice (itās the overwhelming cinnamon and nutmeg or allspice, not sure which), I do love an old fashioned or similar with a bit of a twist (like cardamom bitters).
A few years back when I was on a shrub kick, I also made some flavored and spiced simple syrups ā ginger was really good in these kinds of drinks in the fall and winter! (Friends who drink a lot more than I do got all the syrups, and have requested a redo of the ginger one for fall mixology 
)
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Always a good add for fall-like syrups.
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Arrogance? Oh, my. Sorry my post came across as ācorrectingā you. I figured someone as versed in cocktails and their history would be a bit more adamant about terminology.
Iām certainly no purist about pretty much anything, but Iām a martini drinker. And so, to me ā and most of the rest of the cocktail world, a martini is gin, vermouth, and maybe bitters. Further, my (perhaps) fierce reaction was more based on the pumpkin part than anything.
You do you, and call drinks whatever you fancy 
It can only be called martini if it has ingredients aligned with what a martini should be or if I make a DarkānāStormy and put it in a martini glass would you also call it a martini ?
same here re sweet drinks, but Iād try it if you made it!
Me personally, no, I would not. Thatās a cocktail with its own distinct name. However, you may have a bar call it a Ginger-tini or a [insert whatever]-tini to convey that it is served āupā. Doesnāt make it right, but bars have all kinds of -tinis. Thereās textbook and thereās reality, and fact is, the landscape of cocktails is ever-changing.
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Blasphemy!!
I am clearly in the minority that likes vodka martinisā¦
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Its funny that I, who drinks gin martinis 99% of the time, caused this entire chain by 1) making a random vodka martini for myself last night and 2) putting my pumpkin-whatever-the-fuck into a rocks glass without checking my bartending manual first.
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My faux outrage was directed at @ottawaoperadiva. Iām not anal about what people choose to call their cocktails. Perhaps if you had called it a pumpkin-tini? Youāre forgiven.
I do hope you realize this is all in good humor. Itās a conversational board after all. As a huge martini lover, who likes to try most any new gin in a dry AF one, things like chocolatini and espressotini are justā¦ meh.
Didnāt mean to yuck anyoneās yum, and as I said earlier: drink what makes you happy, and call it whatever you want.
Peace out.
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Absolutely! Cheers!
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Even a goldfish?
My adherence to specificity in language - within reason, of course - is just this: if I order a martini, I want to know what Iām getting. I expect (as @linguafood said) gin, vermouth, and maybe bitters. If I ordered a martini and got something with espresso or chocolate or pumpkin or bubblegum or even vodka, I would be at the very least disappointed.
The English language is pretty damn vast. It has enough words to make a name for pretty much any combination of liquors you want to throw together. So why piggyback? Create something new!
Also, Iām no slouch at coming up with drink names. Currently, Iāve invented the Good Save, and the Byproduct. And I gave this name away to someone who needed it: the Fruit Bat. So if you need me, let me know.
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Gorgeous day that truly felt like the first fall day: cobalt blue skies, sunny, brisk.
Still nice enough to grill, so I picked up a 2.5lb branzino at the local fishmonger today ā simply stuffed it with thyme & brushed with lemon pepper-seasoned olive oil. Came out nicely, save for the loss of skin the fish suffered after being handled by my PIC 
Since I was looking for a different side from the usual salad, I had spanakorizo on the brain. Wouldnāt ya know it? Had an orzo riff on it in my NYTC recipe box, and all the ingredients around, save for the dillā¦ which wouldāve made the dish even better, but we made do with parsley. Keeper.
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Masala Halibut, farmerās market cauliflower with ginger, garlic and Indian spices, David Lebovitzās corn recipe, [Vaghareli Makhai]
(https://www.davidlebovitz.com/vaghareli-makai-spicy-indian-corn-recipe/), using homegrown corn, slow cooked green beans & zucchini, rice.
Commercial strawberry rhubarb pie from FarmBoy.
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Chicken Caesar salad with leftover scallion chicken, garden romaine, and both bread and chicken skin croutons.
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We wined and dined al fresco with our puppy Matisse tonight 
Mrs. P made Andouille sausage pizza, using a Stonefire thin crust, and goat cheese stuffed pepadews. It went great with a nice Shiraz.
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