People who order Martinis which aren’t bone dry probably eat also children. People who order and drink Martinis which aren’t extra dry, probably have no taste buds. People... dammit - just don’t drink your Martini cocktail wet!!! Since a couple of years you hear and read, that XYZ bartender is doing a Martini which has more vermouth in. Sometimes ⅓ vermouth - and now there are even so-named bartenders, which suggest a 50:50 Martini cocktail. Their arguments sound totally reasonable: the cocktail becomes more sessionable (you can drink more than one or two, without ending up in the alley). And the taste (if the drink is made with proper vermouth) improves... All of it though is rubbish! Look - this “goals” make not a lot of sense. making the martini cocktail more sessionable or “tasty” is like: making a LaFerrari hypercar more tame and practical... or making a fighter jet more luxurious... or making a Carolina Reaper easier to eat. If you don’t get the context it might sound...