Message 17882 of 39188 in General Discussion

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>  
> > 
> > On the subject of vague orders, does anyone else feel my pain when 
> > 
> > someone walks up to the bar and says, "I'd like a Martini."  Here's 
> > 
> > how it's done properly:  "I'd like an extra dry Grey Goose Martini, 
> > 
> > up and with a twist."    T
> 
> No, not at all. They ask for a Martini you serve them a gin martini. 
> That's what the drink is. They want a Vodkatini then they better ask 
> for a vodka martini. They want a dirty martini, a gibson, a sweet, 
> perfect whatever.... They want it shaken, with a twist then by christ 
> they'd better ask, because "a martini" means a classic dry martini 
> stirred and with one olive. That's it. 
> 
> And any bar where I have to specify I want my martini streight up 
> needs to be burned to the ground. Drink em whatever way you like, but 
> don't call a spade a heart.
> 
A few things:

First off, I know that a martini is made with gin by default.  But most 
customers are not bartenders and a good portion of them are ignorant about 
cocktails or full of misconceptions so I like to get it clear up front.  Vodka 
martinis are so popular right now (I probably make three of them for every 
gin) that a lot of people think if they ask for a martini it will have vodka 
in it.  By asking "Vodka or gin?" up front (based upon experience) I save 
myself the hassle when the customer doesn't want the drink and having to put 
it on spillage.  

Secondly, even in a world where everyone knows the primary spirit in a Martini 
there is the issue of gin preference.  Most Martini drinkers are extremely 
particular about how their cocktail is prepared, much less what type of gin 
it's made with.  I don't think I've ever made one with the well gin so I'd 
rather not just default to that in the absence of a specific brand.  I could 
choose a brand, but again, I'd rather head off the problem by asking then 
choose something that they don't like.  Sure, it would be their fault for not 
stating a brand upfront, but that doesn't make it any less of a headache for 
me.  

Third, of course the default service for Martinis is up, I was being a tad too 
specfic in my sample order.  I'd be fine with someone asking for a Grey Goose 
Martini dirty, I wouldn't bother asking if it was up or on the rocks.  

Lastly, a classic martini is actually garnished with a lemon twist by default. 
 I default to olives in my bar as that is what people are used to and expect, 
but if you want to talk about definitions and classics, it used to be lemon 
twists that were the norm.  Putting olives in martinis was borderline 
blasphemy at the time that people started doing it.  So again, depending on 
who the customer is they may expect an olive or expect a lemon twist.  

When someone says, "Give me a martini" I can produce one that fits their 
request to a tee.  What irritates me is that four times out of five it 
wouldn't be what they had in mind, hence my griping that people can be 
specific given the range of options for this drink.  I appreciate it when 
people know what they want and can communicate that clearly instead of making 
me fill in the gaps with assumptions or follow up questions.