You Can Eat All Martini Side Dishes at Once
Although not as annoyingly iconic as “Shake or stir?” the question “Olive or twist?” he is asked much more sincerely, as most bartenders do not give customers the opportunity to shake up the martini. (Okay.) Choosing a garnish can seem aesthetic – do you feel vibrant and shiny or retro sexy? – but both olives and curls subtly but perceptibly change the taste of the martini. But last night, while preparing a martini for a bath, I decided to answer this question with another question: why not both?
The benefits of each side dish are not mutually exclusive. The oils sourced from the citrus zest strip make your martini brighter and intoxicatingly aromatic, and the residual brine stuck to the olives (or three) is a salty counterbalance to all that invigorating alcohol. (Olives can also be used as a snack, which we love!) Finishing off the martini with both flavors and aromas gives a more varied bouquet of flavors and aromas, which in turn bring out the previously unnoticed flavors and aromas lurking in your gin.
Even a dirty martini can be improved a little. In fact, I’d say it’s especially welcome in this context – a little brightness can help overcome the aggressive salinity and funky caused by olive pickle. But no matter which martini you choose to mix, remember to pour the oils on the compartment, gently squeezing it out just before drinking. If you add a non-squeezed rolled mug to the drink, it will certainly look decent, but oils give it the flavor. (However, there is no need to squeeze the olives. You do not have to touch the olives.)