The World’s Best Martini

Preparation info
  • Makes


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About


    • 2 to 3 ounces Bombay, Bombay Sapphire, or Boodles gin
    • ½ to 1 teaspoon Boiss


    Fill a cocktail shaker or mixing glass with ice, then pour in gin and add vermouth. Dip a bar sip (narrow plastic straw) into Pernod to the depth of about ⅛ inch, then swirl the moistened end into the gin. Stir 2 revolutions (no more!) and strain into glass. Add olive and serve.