I'm a martini drinker. I've mentioned this before, but this is the last post of the AZ Challenge, I'm brain dead, and zest is what came to mind. I like my martinis with a zesty twist, as in the rind of the lemon, cut into a pretty little sliver, rubbed around the rim of the glass, then tossed in. Some bartenders don't understand this. OR, more likely, some wait staff don't know what I'm talking about.
Have you noticed that the trend lately is for the wait person to take your order without writing anything down? Why is that? Does it make them look smarter? More experienced? I don't get it. Because here's a typical me ordering a martini interaction from one of these paperless folks.
“I'd like an extra dry, Beefeaters martini, UP, with a twist, NO olives.”
“Oh. Let me get something to write that down on.”
Do they not know that martini drinkers are some of THE most individual folks out there? You can't just say martini. There are too many variations. And the language that we order in is a code. So if they don't write it down, and aren't martini drinkers themselves, they will get it wrong. I don't have enough time to get into the translation of this code at this time, but don't worry, I'll keep drinking them, and will have more stories ;-)
I'll leave you with this. I recently learned that gins are going to the way of microbrews. Small, boutique “gineries” (I forgot what they're really called) are making small batches of really yummy new gin. I tasted a local one just this week. “If you have the means, I highly recommend it.” (That's a movie quote. First one to get it right, I'll buy you any martini you like :-)