By 1952, the extra-dry martini had become what C.B. Palmer writing in The New York Times Magazine, called “a mass madness, a cult, a frenzy, a body of folklore, a mystique, an expertise of a ...

Alessandro Martini and Luigi Rossi started out in 1863 making a vermouth with “aromatic botanicals,” and sparkling wines with “golden effervescence.” They did pretty well.

The pistachio martini, often made with pistachio cream, vanilla vodka and chocolate liqueur, is popular in the North End of Boston. Kelly Marshall for The New York Times.

In 1974, Count Gregorio Rossi di Montelera of Martini & Rossi worked with Porsche to build a road-legal 917 that he drove the following year from Stuttgart to Paris on public roads.

During Prohibition, Martini & Rossi launched its first non-alcoholic vermouths. Now "a heightened desire for mindful cocktails" has led to modern-day equivalents.