Classic Martini…not “Shaken” or “Stirred”
Everyone seems to like the way I make a martini. It’s so simple!
First, you must use a good quality gin. Bob likes Tanqueray.
Then (and here’s the “secret” part) keep the gin in the freezer. Alcohol doesn’t freeze, but it will be very cold–perfect for a martini. Gin that’s been in the freezer doesn’t need to be “shaken” or “stirred” with ice.
Bob likes cocktail onions and a lemon twist. Of course, you can use olives if you prefer.
Extra Dry Martini
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Gin that has been in the freezer
Lemon
Cocktail onions, and/or olives
Extra dry Vermouth
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Pour the gin into a martini glass. Cut a lemon twist from the lemon. Rub the rim of the glass with the lemon twist, and then drop it in the gin. Pour just a very few drops of Vermouth in. Garnish with cocktail onions and/or olives. Give it a quick stir to blend the Vermouth and gin. Serve.
In the kitchen with Kath 
Gin, with vermouth and cocktail onion is a Gibson, not a Martini
(in a bar, ask for a Gibson)
Kath will use olives if requested and, I can attest, she mixes a darn good Martini
(or a Gibson, for Bob)
Correct, it is technically a Gibson. At our house, however, we call it a Martini, and guests can have it as they like it – with gin or vodka, with olives and/or onions, and with or without a twist. 🙂