I won't say I make the world's best martini, or even a superb martini, but I do make them better than most you buy at a bar. And since I don't charge $15 for mine, I'd say you're in for a treat when I hand you one, in all its cold, clear goodness.
I don't mean to disrespect real bartenders. They're under pressure to deliver drinks very quickly. I am not.
Perhaps a better title for this article is "The Tao of Martini Making"—if not better, then more descriptive. You're probably pretty sick of all this The Tao of stuff—me too. But skipping to the recipe, in hope of gaining martini enlightenment, will disappoint.
Perhaps a better title for this article is "The Tao of Martini Making"—if not better, then more descriptive. You're probably pretty sick of all this The Tao of stuff—me too. But skipping to the recipe, in hope of gaining martini enlightenment, will disappoint.
