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- Sep 18, 2008
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So I've always liked martinis. Especially dry ones. And the ingredients are simple... Dry vermouth, gin, green olive. That's it.
I used to put maybe an ounce of vermouth in it. But slowly over time I've been using less and less.
And tonight I discovered I was completely out of vermouth. But being a resourceful Sherdogger with a 10 inch wang, I adapted and was able to make my martini anyway.
How did I accomplish this amazing feat of mixology?
Simple. I just said "fuck vermouth"
And I made my martini with only 2 ingredients: Gin, olive... That's it
And it was the fucking best thing I ever tasted. And you know what? The second one was even better. And the third was even better than that. I'm even looking forward to tasting it again when I puke. That's how amazing it was .
Simplicity, Bros. Sometimes it's better.
I wonder what other foods get better when you remove an ingredient. Jelly sandwich? Pepper with no salt? Dry cereal?
It's all possible now. It's like a whole new world has opened up to me.
I used to put maybe an ounce of vermouth in it. But slowly over time I've been using less and less.
And tonight I discovered I was completely out of vermouth. But being a resourceful Sherdogger with a 10 inch wang, I adapted and was able to make my martini anyway.
How did I accomplish this amazing feat of mixology?
Simple. I just said "fuck vermouth"
And I made my martini with only 2 ingredients: Gin, olive... That's it
And it was the fucking best thing I ever tasted. And you know what? The second one was even better. And the third was even better than that. I'm even looking forward to tasting it again when I puke. That's how amazing it was .
Simplicity, Bros. Sometimes it's better.
I wonder what other foods get better when you remove an ingredient. Jelly sandwich? Pepper with no salt? Dry cereal?
It's all possible now. It's like a whole new world has opened up to me.