You are very precise about which brand of gin and which brand of vermouth; equally precise about the ratio of gin to vermouth (dry is almost no vermouth) in your martini. Straight up or on the rocks? Less traditional, vodka instead of gin? Then the fundamental question: one, two or three olives? Wait a minute, should you be equally specific about the kind of olives (has anyone ever questioned what kind of olives the bartender uses)?