So while at a dinner last night, I got to talking about how terrible martini glasses are, not only are they the worst possible shape to put a beverage in (seriously it slides right out of the glass), but also you're giving this drink to drunk people who are probably already covered in alcohol slosh (yes just made up the term alcohol slosh: spilled beverage from one's own glass or a neighboring person's glass due to intoxication). Anyways, after learning about the glass shape I totally get why it is the way it is so I can get on board, except we are no longer in the prohibition so maybe they could update the glass with some side-rails of sorts.

• The name Martini was derived from the city of Martinez, California circa 1887. 
• The slim stem of a Martini glass was designed in such a way so that your hand would not come in direct contact with the bowl containing the liquids
• If your hand comes in contact with the contents inside (via the Martini bowl), the warmth radiated will destroy the drink's flavor and render it flat
• The ample open top of the Martini glass is claimed to construct surface tension that conveys the bouquet of the gin and fashion an elegant exhibit for the olive garnish than a typical cocktail glass. 
•   Ever wondered about the cone shape of a Martini glass? This is to keep the drink's ingredients from separating OR Many believe that the Martini glass was invented during the Prohibition era; the wide cavity of the glass made it effortless to dispose of the banned alcohol during a police incursi
• An ideal Martini glass is 4 ounces. 6 and 8 ounce glasses are also popular for serving more contemporary mixtures
•  The first item in a Martini was a cherry
• A "dry" martini is one with relatively little vermouth
• Martinis should always be stirred, not shaken, so that the molecules lie sensuously one on top of the other
• A Martini that is shaken, and not stirred is a properly called a Bradford.