“Let’s get out of these wet clothes and into a dry Martini.” Mae West

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‘A Drink with Something in it’ by Ogden Nash
There is something about a Martini,
A tingle remarkably pleasant;
A yellow, a mellow Martini;
I wish that I had one at present.
There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth
I think that perhaps it’s the gin.
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Some years ago The Royal Society of Chemistry, in an effort to explain the science behind James Bond’s celebrated tipple – shaken but not stirred – claimed they had found the definitive recipe: 3 measures of Gordon’s Gin and measure of a French aperitif, shaken, because it is colder. The ice is broken up into smaller fragments and the alcohol is in contact with more surface area of the ice.

The Whistler thinks this is baloney.

First of all, it is 6 measures of gin, you breathe the word ‘Vermouth’ across the top of the shaker, and it is the rapidity of the shake, pour, and slurp that makes the perfect Martini.