"Otherwise known as a 'Jump-the-Shark' martini?"

Comment #4 on this NYT food blog item which rhapsodizes insanely about a "grilled cheese and tomato soup martini":

Shawn Soole, a crack bartender from Brisbane, Australia... starts with his own batch of “grilled cheese rum” — dark, viscous Mt. Gay “washed” overnight with a real-live grilled cheese sandwich, a seeping process to extract essential flavors and infuse them into the rum, before adding fresh-muddled tomato and basil, salt, Lillet Blanc and Glenfiddich Scotch whiskey. The effect is extraordinary: the grilled cheese rum leaps off the palate with flavors of cheddar, bread and butter, mingled with a dark sweetness, while the Lillet Blanc prevents the texture from veering into Bloody Mary territory. Topping the cocktail off with a drop of Glenfiddich adds a hint of off-the-grill smoke and evokes sipping, grilling and dunking.

There's a gut-wrenching/laughable recipe at the link.

ADDED: Why not just make yourself a grilled cheese sandwich, heat up some Campbell's Tomato Soup, and pour yourself a big tumbler of rum? Or if you want to be snobby, make a real martini: It's gin + vermouth. That's a martini.