Gin martini
The Perfect Martini
I like my martini dry, chilled and intense, with a good swift kick from the gin tempered by vermouth.

3 oz. of good gin (Hendricks, Boodles, Belvedere, Goose)
1 capful of dry vermouth (Noilly Pratt)
1 inch strip of peel from an un-waxed lemon

4 Step Higby Method
1. Pre-chill the metal or glass shaker, martini glass, gin, and vermouth. (Everything must be cold).

2. Add ice to the shaker 3/4 of the way full and measure in the required amounts of gin and vermouth.

3. Shake it like a Mo-Fo! Some prefer stirring as shaking can lead to shards of ice floating in the drink (the best part in my opinion).

4. Strain into your chilled martini glass and finish it off with a lemon peel twisted with a spritz of lemon oil delicately lying on the surface.

Stand back and watch'm weep!
The origins of the martini
are shrouded in myth. One road leads back to Martinez, California, and a drink made during the gold rush of the 1800s, in which barman Julio Richelieu mixed a drink he called “The Martinez,” comprised of one part Sauternes wine with three parts gin, garnished with an olive.
Interesting side note: During Prohibition in the United States (1920–1933), when alcoholic beverages were illegal, cocktails were still consumed illegally in establishments known as speakeasies. The quality of liquor available during Prohibition was much worse than previously. There was a shift from whiskey to gin, which does not require aging and is therefore easier to produce illicitly.