The Martini is Special

The martini is special. I respect the craft.

But I also dig this new age shit in NYC attempting to perfect temperature retention. Sure, no one historically drinks a martini like this (unless you slam it after good preparation), but the concept is chef’s kiss. And olives… they’ve addressed them:

Just about everything, in fact, is the enemy of a Martini’s coldness. You might call the drink’s historical companion, the olive, a frenemy. “The olive definitely does change the temperature,” said Hubbard. “It’s going to move it up.” For that reason, at Hawksmoor olives are served not in the cocktail glass, but on the side in a small dish

I’d try this, but never make it the norm. Martini prep is part of the enjoyment, and while batching cocktails is economically clever, it’s bankrupt of authenticity. And the cocktail is about, if nothing else, authenticity.

Unless… there’s no going back after drinking a martini like this.