In the vein of delicious drinks garnished with pickles, my wife likes a martini garnished with a pickled okra, dubbed the Marthibodeaux. I'll stick with rinsed olives or twists.
It just works, but in my personal opinion when you start drizzling olive brine into a martini you are on the wrong track. Too many people want something to cut the intensity of straight gin. They just put a bottle of gin in the freezer, add an eye dropper or less of vermouth, and think they have made a martini. That is wrong. A martini is IMO at least one fourth vermouth and has melt water from shaking or stirring. I like 3:1 Tanqueray and Dolin, well stirred or shaken, and an olive with the brine rinsed off.Vecchio, why do they put olives in a martini like that?
Is that supposed to be grapefruit juice in the glass, I don't mind drinking different alcohol drinks cause I rarely ever drink and I might drink only on occasions and that's about it.....are we limiting this to the the "in a glass, over ice, kind of thing? With the otherr kind, I am reminded of a line spoken by the John Travolta character Danny Zucco, in the movie Grease; "ugh, Sandy?" LOL.