__________ is/are overrated.

[kphoger]

Olives in a martini are overrated.

I enjoy a martini, especially if it's not as dry as most people make them nowadays.  I prefer a ratio in the 2:1 to 3:1 range, 4:1 at the outside.  And I enjoy a 'perfect' martini, with the vermouth split between sweet and dry.  (And even a splash of Bénédictine to make it a Rolls Royce instead, but I digress.)

I also love olives of all sorts.  I even like to have olives with a martini, perhaps along with some crackers and whatnot.

But in?  No.  It's fine till you get down to the bottom of the glass, and then it just tastes like someone used seawater to make the cocktail.  Yuck.

[JayhawkCO]

Olives in a martini are overrated.

I enjoy a martini, especially if it's not as dry as most people make them nowadays.  I prefer a ratio in the 2:1 to 3:1 range, 4:1 at the outside.  And I enjoy a 'perfect' martini, with the vermouth split between sweet and dry.  (And even a splash of Bénédictine to make it a Rolls Royce instead, but I digress.)

I also love olives of all sorts.  I even like to have olives with a martini, perhaps along with some crackers and whatnot.

But in?  No.  It's fine till you get down to the bottom of the glass, and then it just tastes like someone used seawater to make the cocktail.  Yuck.

Do you ever use different olives than a typical "cocktail olive"? I personally like castelvetrano in mine, and they're much more oily than salty.

[kphoger]

Do you ever use different olives than a typical "cocktail olive"? I personally like castelvetrano in mine, and they're much more oily than salty.

If I have Castelvetrano olives in the house (and I often do), then chances are they're stuffed with something—garlic or bleu cheese.  I've considered rinsing them off first, but then they're basically pointless in the glass.  I might as well just put them on a plate.

[JayhawkCO]

Do you ever use different olives than a typical "cocktail olive"? I personally like castelvetrano in mine, and they're much more oily than salty.

If I have Castelvetrano olives in the house (and I often do), then chances are they're stuffed with something—garlic or bleu cheese.  I've considered rinsing them off first, but then they're basically pointless in the glass.  I might as well just put them on a plate.

Nothing wrong with garlic/bleu/anchovy/etc. stuffed olives in a martini. My ideal "martini" is two bleu cheese stuffed castelvetranos and two cocktail onions. And made "wet" as you described above. As I typically eat the garnishes throughout the drink, then the dregs don't turn brackish.

[kphoger]

Nothing wrong with garlic/bleu/anchovy/etc. stuffed olives in a martini.

Don't little bits of cheese break away and start floating around in the drink?  I guess I just kind of assumed they would, because they do in the jar.

My ideal "martini" is two bleu cheese stuffed castelvetranos and two cocktail onions. And made "wet" as you described above. As I typically eat the garnishes throughout the drink, then the dregs don't turn brackish.

What do they add to the drink?  I don't even like a martini made with a gin that tastes kind of salty.

[JayhawkCO]

Nothing wrong with garlic/bleu/anchovy/etc. stuffed olives in a martini.

Don't little bits of cheese break away and start floating around in the drink?  I guess I just kind of assumed they would, because they do in the jar.

No. Especially not if your bleu cheese is pretty moist to start with when you stuff it.

My ideal "martini" is two bleu cheese stuffed castelvetranos and two cocktail onions. And made "wet" as you described above. As I typically eat the garnishes throughout the drink, then the dregs don't turn brackish.

What do they add to the drink?  I don't even like a martini made with a gin that tastes kind of salty.

A touch of salt, a touch of "pickle", and nuances of the onion itself. Just makes the whole thing a little more vegetal, which in my opinion pairs well with certain gins and anything to give vodka some flavor is welcome.

[kphoger]

A touch of salt, a touch of "pickle", and nuances of the onion itself. Just makes the whole thing a little more vegetal, which in my opinion pairs well with certain gins and anything to give vodka some flavor is welcome.

I haven't owned a bottle of vodka in at least a dozen years.

Oh, wait, gin is just flavored vodka.  Never mind.

[JayhawkCO]

A touch of salt, a touch of "pickle", and nuances of the onion itself. Just makes the whole thing a little more vegetal, which in my opinion pairs well with certain gins and anything to give vodka some flavor is welcome.

I haven't owned a bottle of vodka in at least a dozen years.

Oh, wait, gin is just flavored vodka.  Never mind.

Yeah, one of my buddies who bartended during the flavored vodka era (_____ bombs were quite popular) used to always say "I love flavored vodka; I call it gin.".