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What is the perfect martini?
A couple of years ago in Istanbul I was taken out for dinner by two top cardiac specialists.
In between gazing out over the Bosphorus, I noticed that they both drank neat vodka before the meal, when I had a cocktail, and during the meal, when I was sipping wine. I asked why this was.
They told me that, as heart specialists, they enjoyed a drink from time to time; but they wanted to ingest the alcohol in the healthiest way possible. Drinking neat vodka, they said, met this criterion: compared with wine, beer or cocktails it saved calories, sugar and other unnecessary ingredients.
I took this advice, er, to heart. As I was at the time reading Ian Fleming’s Casino Royale (see my review at the link) I began to drink martinis, which involve no ingredients at all which are not alcoholic, unless you include the olive.
How best to explain the effect of one of my martinis?
After all, do you want a drink, or not?