I have been an enormous fan of the true martini for over 30 years. Gin is a very unique drink in that riots and fist fights can start over which is the best. I have enjoyed Boodles, Tanqueray, and 10, Bombay, all three, Gordon's and Beef-eater to name a few. Vermouth, I always go for Noilly Pratt. And lightly at that. Whatever Gin you use, just make sure it is very high proof. At least 94%-47 proof. Go for Navy strength if you can get it, 50+ proof.
A martini is a serious no children allowed cocktail. I stuff my own olives, unless I'm having a Gibson, I use three. One with Roquefort cheese, one with a salted anchovy and with a Spanish cured anchovy. Tip. If you ream out the tip of plastic "cajun" injector syringe, you can put room temp. Roquefort or Blue in it and inject the olive. It saves enormous time and mess. A paper clip opened up serves as a perfect gaff to pull anchovies into your olives.
i used to do the boatload of gin and a touch of vermouth. but with fresh vermouth I prefer 1 part vermouth to 2 London dry gin. orange peel and orange bitters.
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