Stired not shaken

Dry Martini is a tasty and traditional drink in which all good bartenders incorporate their own styles. It is so nice, that shows the way to unexploired wonderful places and leaves all troubles behind.

These secrets below were told by some experts, or just curious, dry Martini's lovers. Enjoy :

In order to prepare a fantastic dry Martini fill a glass shaker about 3/4 full of cracked clean ice. Put your gin into the shaker and let stand for sixty seconds. Count down from sixty to zero. Approach your shaker caution and lovingly apply the lid. Shake about fifteen vigorous diagonal shakes. Put the shaker down and get two well chilled Martini glasses. Allow the shaker to rest for about another sixty seconds. Into each glass drop two drops of vermouth, an olive and strain the very chilly gin into the glass.
　
Fill a mixing glass half full with ice, add the vermouth, then the gin. Stir together and strain into a cocktail glass. Garnish with an olive or lemon twist.

Put gin into a mixing glass with ice. When properly chilled, strain the mixture into a cocktail glass. Spray a cloud of Noilly Prat on top. Be carefull that the glass has no soap residue, neither the ice is tainted.

While the liquor is chiling, put the glass in a bed of ice: Form a large mound of ice within and above the glass and mold it whit your hands until the ice melts together. Above the ice mound, drizzle a little vermouth.

Glasses chilled in the fridge often take a different odor, and odors affect flavors.

In mixing the important thing is the rythim. Always have a rythim in your shaking. A Martini you always shake to waltz time.

Some stirred their Martinis exactly three times, other stirred their Martini exactly seventeen times, then strain. Magic numbers? Who knows?

Never lose sight of the irrefutable fact that in classic terms, a Martini is a combination of gin and vermouth, garnishes with either an olive or a lemon twist.

Dorothy Parker wrote this ode to dry Martini while she had her drinks, with good and interesting company, in Algonquin :

"I love to drink Martinis,
Two at very most
Three, I’m under the table
Four, I’m under the host."

Try Tanqueray and dry Noilly Prat. Use clean ice and glasses with no smell, neither residual soap. Two green olives. Stired not shaken. Just to have and ideia: 1 ounce = two tablespoon, or three desertspoon.