We Baltimore tipplers seem to have finally emerged from a very dark period, when something called a "martini menu" was infecting our bars. Yet even at the height of this cocktail apostasy, the bartenders at Dionysus remained stoic bastions of proper mixology. Don't get us wrong, they can make you something chocalatey or appley and strain it into a conical glass, and it will be good. What it won't be is a martini. When you order a martini, you are asked for your gin preference, because a martini is gin and dry vermouth. The glass is chilled, the pour generous, and the proportions palatable. Most telling of all, the martini is stirred, not shaken, because shaking breaks the gin, dulling its flavor. You see, James Bond did it wrong. Dionysus does it right.

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