Martini

• 4½ ounces gin (preferably Tanqueray)
• 1½ ounces dry French or Italian vermouth

Pour the gin and the vermouth over cracked ice in a cocktail shaker. Stir or shake. Strain into a chilled or frosted cocktail glass with an olive or two in the bottom.

• For an extra dry Martini use 6 ounces of gin and just a kiss of vermouth.
• If using lemon zest, twist it over the glass so the oils and aroma just fall in.
• For a Vodka Martini subs