- 2 oz. Bombay Sapphire Gin
My recipe for a perfect martini involves the full complement of aggressively chilled gin with almost no Vermouth. You may want yours less dry, if so you can add up to 1 oz of Vermouth, according to your taste. Like James Bond, I want my martini shaken - not stirred - in a cocktail shaker filled with crushed ice, so the resulting drink has tiny ice crystals floating in the gin, keeping it properly chilled. I prefer olives to a lemon peel. I also believe that a dirty martini - one with a splash of olive juice - isn't really a martini at all.
If you're a fan of tiny cocktail onions, drop a couple into your martini and it is magically transformed into the cocktail known as a Gibson.
Take all caution with this powerful cocktail and remember what Dorothy Parker had to say:
"I like to have a martini,
Two at the very most.
After three I'm under the table,
After four I'm under the host."