Why Bone Dry?

A bone dry martini is gin, a cold glass, and not much else.

No vermouth.

No olive juice.

No little flourish from someone in suspenders explaining the garnish.

Just the spirit, left to stand on its own.

That's more or less the idea here.

Too many years ago, I left a corporate developer job and went out on my own as a technology consultant. If you've ever been to HITEC, you know the drill. Vendors scan the badge, decide whether you matter, and either engage or glide right past you like you're part of the carpet.

I needed a badge that would make them stop. Or at least make them squint.

Chief Mixologist, Bone Dry Martini

The domain was available, which is usually how bad ideas become real ones.

But it worked.

Double takes. Laughs. A useful icebreaker. I ended up talking to all kinds of people that year. Startups that later exited for real money. Big industry players who had ignored me the year before. Plenty of folks who just wanted to know what the hell a Chief Mixologist was and what was one doing at a hotel tech conference.

I kept the name.

And now it's where I write about technology, AI, hospitality, and whatever else manages to irritate or interest me long enough to become a paragraph.

No editorial calendar. No agenda.

Just observations, sans vermouth.