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A Truly Succulent Martini - part two Recipe

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This recipe for A Truly Succulent Martini - part two is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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I strongly recommend two things concerning vermouth. Use good FRENCH dry vermouth. Use as little as possible.

Over the years I have personally dwindled vermouth quantity down where I now don’t use any at all. You either like good gin or you don’t, and at least 4 ounces as mentioned. If you can’t run with the big dogs, stay home!

Once your liquor and ice are in the shaker, give a very brief, gentle stir and cover.

NEVER, NEVER, NEVER shake a gin martini. Unlike other liquors, watery gin is horrible. Let sit only about 10 - 15 seconds before pouring.

Now remove your glass from the freezer, strain in the booze and add an olive or two.

Another no-no is placing an olive with pimento into the drink. Remove the pimento first, then drop it in, or use unpitted green olives. I don’t like using unpitted olives because after drinking a few of these babies, I forget and bite down on the pit. But your dentist will love the business!

If you’re not in an immediate hurry to quaff it down, place the whole drink back into the freezer for a few minutes. The colder a martini is.... the better.

So that’s it....my purest and totally anal way to make a proper martini. Drink to good health and mind and remember, the more gin you drink the smarter you get!!!
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