ニューヨーク・タイムズさんのインスタグラム写真 - (ニューヨーク・タイムズInstagram)「Ordering a dirty martini these days doesn’t guarantee gin, vermouth or even an olive. You might get squid ink or a mozzarella ball instead. And what if the bartender uses Manzanilla sherry in place of the vermouth, a solution of chicken bouillon and MSG instead of brine, and garnish with a drizzle of olive oil? Is it still a dirty martini? Jazzton Rodriguez, the creator of what he calls the chicken soup martini, believes it is. “People are starting to explore what the dirty martini can be, as a template,” said Rodriguez, whose invention has drawn more than 600,000 views across Instagram and TikTok. Internet trends can be fleeting and merely virtual, but bizarre martinis are out in the real world, being served at real bars to real, paying customers. In New York City, drinkers can find a basil-infused, balsamic-dotted Caprese martini at Jac’s on Bond. At Este in Austin, Texas, you can order a martini made with muscadet wine and kombu seaweed, and Dear Madison in Chicago serves a version with habanero mezcal and lime juice. So, what’s in a martini? These days, just about anything. Tap the link in our bio to read more from @nytcooking about how today’s martinis hark back to the 1980s and ’90s, when bars seemed to put the “martini” label on any drink served straight-up in a V-shaped glass. Photos by @nschinco, Very Good Drinks and Eddie Escarra」7月21日 8時52分