Dee Ess

Snarf got me… But check out Snarfburger in Boulder, CO. As it’s cold out, I’ll take a Scarfburger.

While the "wet" or "dry" aspect primarily focuses on vermouth, the olive plays a supporting role that can enhance or alter the drink. Here's how it relates: Classic Dry Martini: Often uses a standard Manzanilla olive, which provides a familiar salty counterpoint to the dry, spirit-forward nature of the drink. The goal is often to keep the olive's flavor relatively neutral, allowing the gin or vodka to shine. Wet Martini: With its increased vermouth content, a wet martini has a slightly softer, more herbal profile. Here, some might choose a slightly more flavorful olive, like a Queen or Castelvetrano, to complement the vermouth's botanicals. The milder nature of the wet martini can handle a more pronounced olive flavor. Dirty Martini: This variation introduces olive brine into the cocktail, significantly changing the flavor. In a dirty martini, the olive itself becomes less about subtle flavor nuances and more about reinforcing the briny character of the drink. Therefore, the olive used in a dirty martini is very important, because the brine that it is contained in, is added to the drink.

Hamm Wilbur Porky Salami Bacon Babe That’ll do (some pig) Boer If you’re underacting you gotta “pump up the Ham.” Wish sky could be sty.