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Once upon a time, a martini meant one thing: gin and as minimal an amount of dry vermouth as possible. Then wimps with immature taste buds started substituting vodka for the gin, and the rest is history. Now we have chocolate martinis and apple martinis and Key lime martinis and, for all we know, Chilean sea bass martinis. We fought this escalating subversion of the great born-and-bred San Francisco cocktail down to the last olive pick -- until we tasted Gaylord's Mango Martini.... More »
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