Several weeks ago, I started adding martinis to my cocktail repertoire.  Not saying that means much beyond my simply attempting to make them, but they don’t seem awful.

The ratio of gin to vermouth seems to have changed drastically since the martini’s inception.  I’ve been doing 3:1 or 2:1.

Last week I got some olive juice for dirty martinis.  And my wife has been generous enough to get a nice sampling of olives from the olive bar at the grocery store.