Dusty drinkin’


I certainly have a cupboard full of glassware, but I have to admit that if I stumbled across cocktail glasses like this, I might snag them.

These are from my parents’ cupboard, and when I was a kid and first learned about martinis and martini glasses, I always lusted after having a frosty martini in a glass like this. I’ve yet to have one, even now!

We do our ’tinis here in relatively standard old fashioned glasses, which is like a guy’s club, I guess. Nice style, but not snazzy like this specimen.

In the course of googling associated with generating this entry, I have discovered that the official bartender name of the particular variety of martini that’s currently my favorite is, tada!, a dusty martini! It has a bit of olive brine instead of vermouth. I split on several traditional aspects. I like gin; that’s traditional, although many prefer vodka, and increasingly (shiver), flavored vodkas. I make my martini over ice; that’s not traditional—up is….


  1. wmcourtos@ababsurdo.com says:

    I remember a canoe trip through the Dead Stream Swamp area just West of Houghton Lake. This counts as a remote location. I had two martini glasses, dry vermouth, that Bombay Saphire gin and ice cubes in a cooler. I might have had olives or cocktail onions (fuzzy memory in some respects). I kinda surprised my brother that I had a rather complete set of fixin’s for martinis when isolate miles from anywhere in a canoe.

    I can’t tolerate much gin. That’s why I stick to Manhattans.

  2. Sammy says:

    Ah, yes, day-trips into the great outdoors sometimes can be most excellent when tempered with a bit of hooch….

  3. Marquis says:

    shaken or stirred?

  4. Sammy says:

    Not being a bartender, I use a highly unprofessional dump-and-swirl method.

  5. kayak woman says:

    This is a late comment, but someday I’ll have to scan and post pics from my dad and Radical Betty’s 1986 canoe trip in Georgian Bay. Martinis abound. On the rocks. So to speak.