Best Martini s

The correct answer is ICBMs. First you tale a 1.75 litre bottle of Bombay. I prefer the 80 proof, the Sapphire has too much of a bite for me. Place in the freezer for at least 24 hours. Take some clear ice, regular old ice will kill any decent booze, put it in a double old fashion Baccarat tumbler, and fill er up to the brim, being careful not to spill any of that precious liquid on the counter. Then you put the crystal in the freezer for exactly 1 hour. When the hour is up, take your masterpiece out of the freezer and you gingerly place exactly 3 smaller spanish olives on a sterling silver toothpick and insert into the glass. Swirl the olives around the Bacarrat and find a comfy chair and put on your favorite CD. Sit back, relax, and enjoy!!!

FWIW, Anchor Distilling's Junipero Gin is amazing, and it comes from Fritz Maytag of Anchor Brewing (and, incidentally, family-wise, the appliances and the blue cheese, too). Haven't tried it in a martini, but it makes for an outstanding G&T. Very aromatic- I've heard it compared to the new Tanqueray Ten in terms of boldness.

Tireguy, I'm with U on dry's. Preparation differs slightly: a)TWO cubes for 1 drink, 3 for 2. Cover cubes w/ saphire, then add 2drops Noilly for 1 drink, 3 for 2. Shake fast, serve immediately after. Use cold glasses. The scent is exhilarating.
b)prepare *Noilly* ice-cubes: fill the ice-tray w/ spring water, add ONE drop of Noilly onto each cube, and freeze. Use these cubes for yr dry.
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2 parts Vox Vodka, 1 part Dekuyper Sour Apple Pucker, and a very thin green apple garnish to float - the ultimate appletini.

If you're in Chicago, be sure to go to the Mashed Potatoe Club. They specialize in 2 things--Mashed Potatoes and Martinis. The Mashed Potatoes are good--but the Martinis are amazing. I would recommend taking a cab.