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Sep 6, 2013 04:27 PM


This was the featured martini last night at a new restaurant which has only been open for a week.

It sounded totally different from any martini I ever heard of before. I decided to order one. Couldn't resist.

It consisted of Stoli Vodka and soy bean milk and I don't know what else.

It was a very smooth and mild martini. Very subtle. It tasted a little bland to me at first but it began to grow on me toward the end.

Have any of you ever heard of a martini such as this?


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  1. I think a lot of Chowhounders would not consider a Stoli and soymilk cocktail a "martini" in any sense of the word. To be honest, it sounds horrible...

    2 Replies
    1. re: Tripeler

      I wouldn't say it was horrible. It is just something I wouldn't order again. I wanted to try one for the novelty of it. I did order a second martini, my personal favorite, which was a Hendricks Gin cucumber martini, up and dry.


      1. re: PontiusPalate

        I can totally understand that. I often try new stuff just for the novelty of it.

    2. Sounds like a vegan White Russian to me...did it have any liqueur in it?

      Yeah, definitely not a martini.

      1 Reply
      1. re: pinehurst

        If there was any liqueur in it, I couldn't taste it or tell what it was. This is also one of those restaurants which has jumped on the bandwagon of locally grown organically grown produce.


      2. Sounds like a suckers drink. Mix vodka with "anything" and call it a martini, and CHARGE a martini price.

        4 Replies
        1. re: joew99

          Actually, I only paid $5 for it. This was their happy hour price between 4 p.m. and 6 p.m. But I got there after happy hour had expired at 7:30 p.m. and they still only charged me the happy hour price. My second martini, which was the Hendricks Gin martini I mentioned, was $10.

          I told them that I saw this drink listed on their Facebook site as one of their happy hour drink specials and that I wanted to try it. The owner told me that nobody had ordered it. So I'm guessing that they may not offer this drink again. This is one of those restaurants which changes their menu and drink specials daily.

            1. re: PontiusPalate

              > This is one of those restaurants which changes their menu and drink specials daily.

              This is part of an irritating trend of restaurants that lack a high-quality cocktail programming but make up their own drinks without an good understanding of the principles of drink construction.

              Yesterday I ordered an "Sicilian Mojito" at a good Italian restaurant in Boston's North End. Averna, mint, ginger beer. Now that's nothing like a Mojito. I was very disappointed as I could barely detect the Averna. Basically a glass of ginger beer with mint stuck in my teeth. My wife's "Broken Negroni" (Prosecco, Campari, sweet vermouth, bitters) was less good that just about any other Negroni variant I've ever had. And lacking gin, it would be closer to an Americano.

              But, like you, I'm an optimistic sucker for the out-of-the-ordinary. It leads to a lot of disappointment.

              1. re: EvergreenDan

                It could be worse. Several years ago a new restaurant opened in my neighborhood and started to place a big sign outside their door on the sidewalk that said the following:


                I was not the least bit curious about that one. In fact, the very thought of it made me gag.

                This restaurant only lasted about six months before closing.


          1. OK, it's the year 2013 folks, not 1993. People should know by now that you can't call any old cocktail a martini.

            13 Replies
            1. re: JMF

              Excuse me? People can and will regardless of the year. I may not approve but as long as there people willing to drink/order them they will be readily available. There are many many items on menus that don't meet the original definition. I figure i can eiither vote with my wallet or deal. This falls clearly in my life is short, don't sweat the small stuff category.

              1. re: foodieX2

                I guess it's because I work in the industry, but I hate when people use the term martini for a cocktail, just because it is served in a cone shaped cocktail glass, which is sometimes incorrectly called a martini glass. A martini is a martini. Gin, dry vermouth, orange bitters, preferably stirred. Vodka martini just barely acceptable because gin is basically botanical flavored vodka. Although I prefer the original name for the vodka martini which is the Kangaroo.

                1. re: JMF

                  Your in the industry and your panties are in a bunch? It's the industry that started the "martini" trend as a way to sell more booze, especially to women. Think "sex in the city". While I am no longer in the industry I can assure that not a single one of my friends who still are complain about the added revenue this trend drives. Like me they may personally dislike it but are happy to laugh all the way to the bank.

                  1. re: foodieX2

                    I guess I work in a different part of the industry. Fine cocktail bars, not "martini bars" which was a 90's thing.

                    1. re: JMF

                      Assumed you meant restaurant/bar industry? The beverage manager at one of the high end restaurants in town is happy to have a cocktail menu with $14-16 "martinis" along with his outstanding wine list. His bartenders are making a killing.

                      Walk into Ruth Chris, Capital Grill, Grill 23 etc and order any XYZ "martini" and they won't turn your money down. They might sneer behind your back but you will get your drink.

                      The liqueur industry will keep marketing it too. License to print money.

                      1. re: foodieX2

                        I am not sure i follow you. I am sure many bars would serve you chilled cyanide for profit if allowed

                        The places you cite would never be mentioned when thinking about craft cocktail programs in boston.

                        Go to Drink, Eastern Standard, Hawthorne, #9 Park etc. The only martini on the menu will consist of gin and vermouth

                        1. re: ac106

                          My point is that as a consumer one could walk into ES, # 9, etc and order an XYZ "martini" and they will gladly make it for you and take your money. They may not approve and may sneer at you behind your back but they will still sell you it and will not correct you.

                          My point is also that even thought I agree with the classic definition of what martini is the cultural and marketing of "martini" is pervasive. Just because its listed as cocktail on the menu is not going to stop people from calling it a martini.

                          I guess I just don't understand the big issue. How does it hurt anyone if some person orders an espresso martini (gag) vs an espresso cocktail?

                          This reminds me of the don't call XYZ a brownie thread. Seriously?

                          1. re: foodieX2

                            Well I suppose. But those "XYZ Martinis" aren't real drinks. I mean what is the standard "espresso" martini? If you order one at 10 different bars you'll get 10 variations most horrible. So yeah I guess they will serve you some sort of chilled drink in a cocktail glass called a "martini" if you ask.

                            And again my point below is that I think people are moving away from calling random drinks Martinis. It's a result of the craft cocktail movement.

                            1. re: ac106

                              How are they not "real" drinks? Liquid in a glass that your drink. So lemon drops, cosmos, etc aren't real drinks? Not real martini's I can get behind but not real drinks?

                              I am seriously LMAO at this whole conversation.

                              1. re: foodieX2

                                I thought I explained it pretty clearly but I guess you were too busy laughing to understand

                                A cosmopolitan is a real drink it's been around for decades with an established recipe. Go into almost any bar order a Cosmo you'll get the same thing.

                                Now go order a lychee martini somewhere. Who knows what you get. Is it just chilled lychee vodka? Is it made with lychee purée?

                                That's what I'm talking about with these jive turkey martinis. They are not real established drinks they're made up by hack bartenders who don't have the chops to run a real craft cocktail program

                      2. re: JMF

                        I feel like this is a situation where traditional might not be the same as correct. It seems kind of like taking issue with the word "cocktail" changing to mean "mixed drink," or people using "burger" to describe anything served on a bun. We can draw a technical line, but who does it serve?

                        Using the word "Martini" to describe a drink in a cone shape glass is terminology most people use and understand. It seems like now you have the cocktail revivalist culture popping up in the 21st century and saying that the wording that has been standard for the past several decades was actually just a mistake. I'm not sure we'll really get anywhere by insisting that everyone should suddenly stop using that wording because it's "wrong" now.

                        I can understand the "fine cocktail bars" and people who frequent them need to brand themselves as something greater than the sort of cocktails you'll find in most bars and restaurants, and that reminders of the 80s and 90s is the bane of their existence. But there are now multiple generations of people who've known pretty drinks in cone shaped glasses as "Martinis" their entire adult lives. I feel like if we really wanted to do something to stop this wording, we should have done it 20 years ago when it was still a trend, and not now that traditionalism is in vogue.

                        1. re: A_Gonzalez

                          Funny. I feel the complete opposite and think the tide is turning It seems in boston anyway every new restaurant or bar (I supposed excluding places catering to the under 25 set) at least pretrends to have a craft cocktail program in place. (Whether they do or not is a moot point.). Few if any would have a flavored vodka "martini"' section.

                          1. re: ac106

                            I'd definitely agree, the craft cocktail trend is growing. At the same time, looking at a country like America as a whole, I still expect you'd find more people who are excited by the thought of an espresso martini than who'd fawn over artisanal hand crafted bitters.

                            No, the "X-tini" isn't hot right now the way "craft" cocktails are hot right now, but even if not popular, it's still common. Maybe in 30 years calling a drink that's not gin and vermouth a Martini will be obsolete. Still, I think if it does, that will be because of those sorts of drinks falling out of fashion, not people like us trying to "correct" the names people use for them.