Mo Mong When it comes to martinis, all it takes is gin, vermouth and an olive or three. But if you're looking for something special, you won't find a better twist on the classic than the infusion martinis at this Montrose-area Vietnamese hot spot. Mo Mong's martinis are dry and properly bitter -- a far cry from the fruity 'tinis that many bars try to pass off as authentic. They're also wonderfully simple; their ingredients come straight from the big jars of Skyy vodka and fruit stewing behind the bar. There are nine varieties, although some work better than others: The tart and dry raspberry is particularly good, and so is the mango, if you're looking for something funky and vaguely mossy. Only the truly brave should try the ginger -- its aftertaste is pure bark.