and now for something completely irrelevant

[redbird]

Just a brief rant, from riding the subway too often:

There's this drink called, I think, Remy Red, a cognac and fruit juice blend. I've never had it--I'm mostly a cider drinker. But they're spending a lot of money on ads on the train cars.

On one of them, they're suggesting something they called a "Remy red martini." As far as I can tell, the only connection it has with a martini is the shape of the glass: it's equal parts Remy Red and vodka, with a long curl of lime peel hanging out of it, served in a frozen martini glass.

What happened to the vermouth? And the gin? Vodka, cognac, and fruit juice might be someone's idea of an appealing drink, but a martini?

Comments

[roadnotes.livejournal.com]

Soren rants about that same issue: the concept of whether a martini is its contents, or its glass. Apparently, it's the glass shape that determines the drink.

Gaaaah.

"Martinis"

[(Anonymous)]

I've been ranting about the same thing for months, ever since I saw a "chocolate covered cherry martini" on a bar menu: vodka, various liqueurs, and a chocolate covered cherry as a garnish. How can something with no gin, no vermouth, and no olive be a martini? I accept the concept of a vodka martini, but at least that has two of the three essential elements. (Meanwhile, a Gibson, which is a martini with a cocktail onion in place of an olive, is never called a martini.)

This is a lost cause, though. These days, a ny drink served in a martini glass is liable to be called a martini. Of course, I never cared about this until Matt learned to make a damn fine martini.

/Janet¯