Gin, vermouth … chicken stock?! How did martinis get so weird – and are they more fun to make than drink?

First came James Bond’s shaken variation. Now, the aperitif has been remixed with salt and vinegar, beetroot, bone and even seaweed. Are bartenders just having a giggle – or creating modern classics? There’s only one way to find out
Read more: https://www.theguardian.com/food/2023/aug/30/gin-vermouth-chicken-stock-how-did-martinis-get-so-weird?source=Snapzu