The "side" might be their effort at making a martini "club style" which is where a bit under half of the martini is served in a small glass itself on crushed ice in order to stay cool while the guest drinks the first bit. It's 30-40 years out of fashion, but you still see it occasionally.

I wasn't aware of that, and I do like the idea. I'm not sure this restaurant was sophisticated enough to do that. My best guess is the bartender over-poured into the shaker and it didn't all fit into the martini glass. If that's true, I'd actually commend the bartender, but I still wouldn't call it a martini.

Unless I know the bartender knows how to make a martini I very specifically order. Gin, ratio of vermouth, stirred twist. I've matured enough to just live and let live when it comes back woefully wrong. I recently received a twist from the Landry's at IAH that was basically a large chunk of lime peel. I didn't specify so I didn't say anything. Now I know I need to say I would prefer a lemon twist. Who am I kidding, I should have stuck with my gut when I got there and just ordered a beer.

True. Half of American bartenders should be fired over their lack of knowledge in how to make this drink. If I order a martini in a restaurant and the server asks, �Gin or vodka?� that�s a clue I should have a beer instead.

I've had the good fortune of finding a bartender in Phuket, Thailand who works at the outdoor lagoon bar attached to Black Ginger a very good Thai restaurant at the The Slate in Nai Yang beach. He remembered the "Information" I provided on previous annual stays since 2022 and delivered a very proper (and delicious) Bombay Sapphire Martini, very dry, shaken with olives.


Martini in Phuket done right!

I'll be having another one (perhaps two) in about 15 minutes before dinner.
Cheers,
-Cyborg

This the Duke’s bar I posted about in this thread and another as having great martinis. I didn’t know about the Bond connection at the time I first went there. That was when it was the first stop on a drinks and dinner, ad hoc FT do. I was on a mileage run and posted on FT if anyone wanted to meet in London. One of the participating FTers suggested Duke’s. So we went to Duke’s for drinks and then the now closed Wodka for dinner. A specialty of which, besides very good food, was unsurprisingly, vodka. They had many brands as well as their house made vodka infusions. The horseradish vodka was great with food.

On the issue of gin versus vodka, it might have a geographical component. On a subsequent trip to Duke’s bar a group of us had stopped in for drinks before dinner. I was musing out loud to the table before ordering while the bartender had arrived to our table to make our drinks table side.

GadgetFreak: I can’t decide between gin or vodka
Bartender: You are in London, sir.
GF: Right, gin please.
Bartender: Very good, sir

is this what you were describing?

Did not have the ice in the glass but looked like club style

Taken today from Sandbox bar Mai Khao beach Phuket, Thailand.
cheers,
cyborg

That looks like an overflowing martini with an extra olive I think especially in hot weather the absolute core of club style is that the second half of the drink is kept cool on ice.