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Contradiction between this article and Dryness (taste)
The article Dryness (taste) says "Contrary to popular belief, in a dry martini "dry" refers to the type of vermouth used, sweet or dry, not the amount of vermouth used in the drink." This article says "The dryness of a martini, referring to the ratio of gin to vermouth." Which is it? 220.127.116.11 (talk) 02:27, 17 January 2015 (UTC)
Both. It depends. Some people claim that it's possible to make assumptions, but their claim relies on an imaginary "things that everybody already knows" knowledge bank that doesn't exist anywhere. A dry martini is one or the other of these, but *no one knows* which one is meant unless they are told explicitly. (They might believe they know, but they don't.) TooManyFingers (talk) 05:55, 3 October 2020 (UTC)
Dryness refers to the amount of neat spirit in a drink. A 100% dry drink is neat spirit. The Dryness (taste) is wrong insofar that you can make a Dry Martini using a sweet Bianco vermouth, just that you have to use a miniscule amount of it. But we call it a Dry Martini usually when it is served 6:1 or dryer as a disambiguation, since a Martini means quite a few things: the [Dry] Martini cocktail, and the entire family of cocktails mixing a predominant white spirit base and must use an aromatised wine of some kind. Zzing123 (talk) 04:21, 17 June 2021 (UTC)
I reverted the change to the hatnote per Wikipedia:Hatnote:
- do not pipe non-disambiguation links
- Only mention other topics and articles if there is a large possibility of a reader arriving at the article either by mistake or with another topic in mind.
No one who is looking for Martini (vermouth) is going to type in Martini (cocktail). They might type in Martini, which will take them to the disambiguation page rather than here. The link to Vodka Martini is correct because there is a distressingly large number of people who actually think the "vodka martini" is a real cocktail. Kendall-K1 (talk) 11:45, 17 March 2016 (UTC)
This wouldn't ever be a two-ingredient cocktail, would it?
A popular brand of vermouth is called Martini. Perhaps a short mention of this would be in place. Imho it doesn't need sources, other than a link to [Martini_(vermouth)], but i'd first like to share the idea here.PizzaMan ♨♨♨ 11:37, 28 April 2020 (UTC)
The word "Dry" *inside this article*
I'm not discussing general word usage, but just this article in particular. Within the article, I think it's probably necessary to either individually explain and disambiguate every single use of the word "dry", or else to declare once and for all what that word is going to mean when it gets used, and to edit all past and future contributions to match that expectation.
My own preference is to start by accepting the fact that "dry" has two separate meanings for Martinis (1. dry because it's made with a large amount of dry Vermouth instead of with a large amount of sweet Vermouth; 2. dry because the amount of Vermouth is smaller than some standard), and to edit every use of the word "dry" to explain which one is being referred to.
Remember that the whole point of an encyclopedia is to inform those who *don't* already know. Assuming that readers already understand the confusing and peculiar jargon they came here to find out about is not a good idea. TooManyFingers (talk) 05:48, 3 October 2020 (UTC)
The sourcelink param in the infobox, which is used to generate the recipe link, leads to a dead link. Can someone figure out how to fix this? Instructions are at Template:IBA recipe. GA-RT-22 (talk) 17:56, 7 June 2021 (UTC)