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DRY MARTINI.(classic cocktail)

The New Yorker

| August 19, 2002 | Angell, Roger | COPYRIGHT 2002 All rights reserved. Reproduced by permission of The Condé Nast Publications Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

The Martini is in, the Martini is back--or so young friends assure me. At Angelo and Maxie's, on Park Avenue South, a thirtyish man with backswept Gordon Gekko hair lowers his cell as the bartender comes by and says, "Eddie, gimme a Bombay Sapphire, up." At Patroon, a possibly married couple want two dirty Tanquerays--gin Martinis straight up, with the bits and leavings of a bottle of olives stirred in. At Nobu, a date begins with a saketini--a sake Martini with (avert your eyes) a sliver of cucumber on top. At Lotus, at the Merc Bar, and all over town, extremely thin young women hold their stemmed cocktail glasses at a little distance from their chests and avidly watch ...

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