The olive rule for Martinis is a longstanding superstition followed by bartenders all over the world. It states that an even number of olives in a Martini is considered bad luck. This belief is deeply ingrained in the bartending community, and most seasoned professionals will only serve Martinis with one or three olives, never two or four.
The origins of this superstition are shrouded in mystery. It is unclear how or why the belief came about, but it has become a widely accepted practice among bartenders. Perhaps it stems from the idea that odd numbers are more harmonious or balanced, while even numbers are seen as more mundane or predictable. Whatever the reason, the olive rule is taken very seriously in the world of mixology.
As a sommelier and brewer, I have encountered this superstition firsthand. I remember one particularly memorable evening when a customer requested a Martini with two olives. The bartender promptly informed them of the olive rule and offered to serve the drink with either one or three olives instead. The customer, intrigued by the tradition, opted for three olives and joked about not wanting to tempt fate with an even number.
It's interesting how superstitions can become ingrained in certain professions or cultures. Bartenders, like many other professionals, often have their own set of unwritten rules and beliefs that they adhere to. These rules may seem strange or arbitrary to outsiders, but they are taken seriously by those in the industry.
The olive rule for Martinis is just one example of the many traditions and superstitions that exist in the world of bartending. From the way a drink is stirred to the type of glassware used, bartenders often have their own unique rituals and practices. These customs add a sense of mystique and tradition to the craft, and many bartenders believe that following these rules can enhance the overall drinking experience for their customers.
The olive rule for Martinis is a superstition followed by bartenders to avoid bad luck. It dictates that Martinis should be served with either one or three olives, never two or four. While the origins of this belief remain unknown, it is widely respected in the bartending community. As a sommelier and brewer, I have personally witnessed the adherence to this rule and have come to appreciate the traditions and superstitions that make the world of mixology so fascinating.